Soy Free Easy Cucumber Tahini Dip
Cool, creamy, and bright with lemon, this cucumber tahini dip is the kind of thing you'll want to keep in the fridge at all times. The base is pure tahini — ground sesame paste — which gives it a rich, nutty depth without any dairy or soy sneaking in. Grating and salting the cucumber first is the real trick here: it pulls out excess moisture so the dip stays thick and scoopable rather than watery. Fresh dill and a hint of cumin round out the flavor in a way that feels herby and a little earthy all at once. Every ingredient is straightforward and naturally free of soy, so there's no label-scanning or ingredient-swapping required. Drizzle it with olive oil and a pinch of smoked paprika before serving and it looks genuinely impressive on the table. Pile it next to warm pita, raw vegetables, or grilled flatbread and watch it disappear fast.
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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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