Whole 30 Za'atar-Tahini Yogurt Dip with Cucumber
Total time45 min
Prep time15 min
Cook time0 min
4.6(4)
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Learn more →Ingredients
6 servings
- 1 medium english cucumber (about 10 oz), unpeeled
- ½ tsp fine sea salt, divided
- 1 ½ cups plain whole-milk greek yogurt
Chef's tipChoose a plain, unsweetened dairy-free yogurt labeled Greek-style or thick for the closest texture. - 2 tbsp tahini
- 1 ½ tbsp fresh lemon juice
- 1 small garlic clove, finely grated or minced
- 1 ½ tbsp za'atar
- ¼ tsp ground turmeric
- ¼ tsp freshly ground black pepper
For serving
- 1–2 tbsp extra virgin olive oil, for drizzling
- 1 tsp za'atar, for garnish (optional)
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Grate the cucumber on the large holes of a box grater directly into a fine-mesh strainer set over a bowl. Toss with 1/4 tsp of the salt and let stand for 20–30 minutes, until the cucumber has released most of its liquid.
- 2
Gather the salted cucumber in your hands or in a clean kitchen towel and squeeze firmly over the sink until very little liquid remains — the cucumber should feel almost dry to the touch.
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