Shellfish Free Easy Cucumber Tahini Dip
Cool, creamy, and packed with bright flavor, this cucumber tahini dip is the kind of thing you'll want to keep in the fridge at all times. Grating and salting the cucumber before squeezing out the excess liquid is the key move here — it keeps the dip thick and scoopable rather than watery, and the technique takes just minutes. Tahini, fresh lemon juice, garlic, and a touch of cumin come together into a silky base that tastes far more complex than the short ingredient list suggests. Fresh dill adds a herby lift that makes the whole thing feel vibrant and a little unexpected. A drizzle of olive oil and a dusting of smoked paprika on top turn it into something genuinely beautiful on the table. Every ingredient is straightforward and plant-based, so there's zero guesswork about what's in it — no hidden seafood-derived additives or cross-contact concerns to navigate. Serve it with warm pita, raw vegetables, or a pile of crackers and watch it disappear.
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Learn more →Ingredients
6 servings
- 1 medium english cucumber (about 10 oz), unpeeled
- ½ tsp kosher salt, plus more to taste
- ⅓ cup tahini
- 3 tbsp fresh lemon juice (from about 1 lemon)
- 1 small garlic clove, finely grated or minced
- 2 tbsp cold water, plus more as needed
- 2 tbsp fresh dill, roughly chopped
- ¼ tsp ground cumin
For serving
- 1–2 tbsp extra-virgin olive oil, for drizzling (optional)
- pinch of smoked paprika, for garnish (optional)
Instructions
- 1
Grate the cucumber on the large holes of a box grater into a fine-mesh strainer set over a bowl. Toss with the 1/2 tsp kosher salt and let stand for 10 minutes, until the cucumber has released its liquid.
- 2
Gather the salted cucumber in your hands and squeeze firmly over the sink to remove as much liquid as possible — the cucumber should feel nearly dry. Transfer to a mixing bowl.
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