Yeast Free Easy Cucumber Tahini Dip
Cool, creamy, and packed with bright flavor, this cucumber tahini dip is the kind of thing you'll want to keep in the fridge at all times. The base is built entirely from fresh, whole ingredients — cucumber, tahini, lemon juice, garlic, and dill — so there's nothing to second-guess on the label and no hidden fermented or leavened components to worry about. Skipping yeast-containing ingredients can feel limiting when it comes to dips and spreads, but tahini is a natural workhorse here, delivering that rich, nutty depth without any of the usual concerns. The trick of salting and squeezing the grated cucumber before mixing is what keeps the dip thick and scoopable rather than watery. A pinch of cumin and a handful of fresh dill round out the flavor in a way that feels almost restaurant-worthy. Finish it with a drizzle of olive oil and a dusting of smoked paprika, and it looks as good as it tastes. Serve it with pita, raw vegetables, or a spoon — honestly, no judgment.
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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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