Turmeric 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. The base is built from grated English cucumber, nutty tahini, fresh lemon juice, and a hit of garlic — simple ingredients that come together into something that tastes far more impressive than the effort involved. Grating and salting the cucumber first draws out excess moisture, so the dip stays thick and scoopable rather than watery. Fresh dill adds a herby lift that keeps every bite feeling light and vibrant. Many store-bought dips and spice blends sneak in turmeric as a colorant or preservative, but every ingredient here is straightforward and easy to verify — no hidden additions to worry about. A drizzle of good olive oil and a pinch of smoked paprika on top make it look gorgeous on the table with almost zero extra effort. Serve it with warm pita, raw vegetables, or alongside grilled proteins 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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