Wheat Free Easy Cucumber Tahini Dip
Cool, creamy, and packed with bright flavor, this cucumber tahini dip comes together with just a bowl, a grater, and a handful of fresh ingredients — no oven, no fuss. The base is grated English cucumber, salted and squeezed until nearly dry, which keeps the dip thick and scoopable rather than watery. Tahini brings a rich, nutty depth that pairs beautifully with fresh lemon juice, a hint of raw garlic, and fragrant dill, while a pinch of cumin ties everything together with a subtle warmth. Every single ingredient here is naturally free of wheat, so there's no need to scrutinize labels or worry about hidden flour-based thickeners that sometimes sneak into store-bought dips. A drizzle of olive oil and a dusting of smoked paprika on top make it look like something you'd order at a restaurant. Serve it with vegetable crudités, rice crackers, or anything else you love to dip — it disappears 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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