Vegetarian 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 technique of salting and squeezing the grated cucumber is the real secret here — it pulls out excess moisture so the dip stays thick and scoopable rather than watery. Tahini brings a rich, nutty depth that pairs beautifully with fresh dill and a whisper of cumin, making every bite feel a little more interesting than your average veggie dip. A drizzle of good olive oil and a pinch of smoked paprika on top take it from simple to genuinely impressive with almost no extra effort. It comes together in one bowl with no cooking required, which makes it perfect for a last-minute appetizer or an easy addition to a mezze spread. Serve it with warm pita, crunchy crudités, or honestly just a spoon — it's that good.
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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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