Xanthan Gum 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. The base is pure tahini — sesame paste on its own — which gives it a rich, nutty depth without any additives or thickeners whatsoever. That's actually great news for anyone navigating xanthan gum sensitivities, since so many store-bought dips and sauces sneak it in as a stabilizer. Here, the texture comes entirely from squeezing the grated cucumber nearly dry before stirring everything together, so the dip holds its body naturally. Fresh dill and a whisper of cumin round out the flavor in a way that feels both familiar and a little unexpected. A drizzle of olive oil and a pinch of smoked paprika on top make it look like something you'd order at a restaurant, even though it comes together with just a bowl and a box grater.
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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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