Turkey 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 liquid is the key move here — it keeps the dip thick and scoopable instead of watery, and the technique takes just minutes. Tahini brings a rich, nutty depth that pairs beautifully with fresh lemon juice, garlic, and dill, while a pinch of cumin adds just enough warmth to make every bite interesting. The whole thing comes together in one bowl with no cooking required, which makes it perfect for last-minute entertaining or a quick weeknight snack spread. Every ingredient is straightforwardly plant-based and poultry-free, so there's zero guesswork about what's in it — just clean, wholesome components you can feel good about. Drizzle it with olive oil and a dusting of smoked paprika before serving and it looks genuinely impressive on the table. Pile it next to warm pita, fresh vegetables, or crackers 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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