Walnut 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. Grating and squeezing the English cucumber before mixing it in is the secret move here — it keeps the dip thick and scoopable rather than watery, and the texture is genuinely satisfying. 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 dip. The whole thing comes together in one bowl with no cooking required, just a quick squeeze and a good stir. For anyone navigating nut allergies or sensitivities, tahini is made entirely from sesame seeds, so this recipe delivers that roasted, earthy flavor without any tree nuts in sight. 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 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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