Vegan Easy Cucumber Tahini Dip
Cool, creamy, and packed with bright flavor, this cucumber tahini dip comes together in minutes and serves six with ease. Grating and salting the cucumber first draws out excess moisture, so you end up with a thick, scoopable texture rather than a watery mess — a small step that makes a big difference. Nutty tahini, fresh lemon juice, a hint of garlic, and a whisper of cumin give the dip real depth, while chopped dill keeps things fresh and herbaceous. Every single ingredient is naturally plant-based, so there's no swapping or substituting needed — it's just a genuinely delicious dip that happens to work for anyone avoiding animal products. A drizzle of olive oil and a pinch of smoked paprika on top make it look like something you'd order at a restaurant. Serve it with pita, raw 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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