Crunchy Cucumber Spoons with Tahini Cream, Spiced Carrot and Lime Sesame

Name: Crunchy Cucumber Spoons with Tahini Cream, Spiced Carrot and Lime Sesame
Prep time: 12 min
Total time: 12 min
Yield: 4
Cuisine: fusión mediterránea
Ingredients: 10.5 oz cucumber; 1/2 cup plain Greek yogurt; 2 tbsp tahini; 3 oz carrot; 1 whole lime; 1 tsp honey; 1 tbsp olive oil; 1 tbsp sesame seeds; 1/2 tsp ground cumin; 2 tbsp fresh mint leaves; 1/2 tsp salt; 1/4 tsp black pepper

An original under-15-minute bite: cucumber half-moons filled with a smooth tahini-yogurt cream, topped with shredded carrot dressed with lime, cumin, and a touch of honey. Fresh, crunchy, and balanced.

12 minPrep

0 minCook

12 minTotal

4Servings

VegetarianGluten-Free

Ingredients

Adjust servings

300 g cucumber (cut sliced gruesas al bies or medias lunas)
120 g plain Greek yogurt (without sugar)
30 g tahini (pasta of sésamo)
80 g carrot (grated fina)
1 unit lime (zest fina and 2 tbsp/30 ml of juice)
7 g honey (for equilibrar the acidez)
15 ml olive oil (extra virgen)
9 g sesame seeds (lightly tostadas)
1 g ground cumin (divided)
4 g fresh mint leaves (chopped finely)
3 g salt (or to taste)
1 g black pepper (freshly ground)

Nutrition facts

per serving

104 kcal

Calories

3.6 g

Protein

7.9 g

Carbs

6.9 g

Fat

1.8 g

Fiber

6.1 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySesame

Instructions

1
1. Wash the cucumber and cut it into thick diagonal slices or half-moons. Using a small spoon, lightly scoop out the center of each piece to create a base for the filling.
2
2. In a small bowl, mix the Greek yogurt, tahini, 1 tablespoon (15 ml) lime juice, half of the lime zest, 1/4 teaspoon ground cumin, 1/4 teaspoon salt, and a pinch of black pepper until smooth.
3
3. In another bowl, combine the shredded carrot with 1 tablespoon (15 ml) lime juice, honey, olive oil, the remaining ground cumin, chopped mint, and a pinch of salt. Mix well so the carrot is evenly dressed.
4
4. Spoon a small dollop of tahini cream onto each cucumber piece. Top with the spiced carrot mixture.
5
5. Finish with the sesame seeds and the remaining lime zest. Adjust with a little more black pepper if desired and serve immediately while fresh and crisp.
6
6. No cooking is required. If you want a lightly warm sesame finish, you can toast the sesame seeds for 1 minute in a skillet over medium heat, about 300 °F / 150 °C surface temperature, stirring constantly.

Chef tips

For a more elegant presentation, use mini cucumbers and serve them on a chilled platter. Pat the cucumber dry before filling so the cream stays firm.

Substitutions

You can swap the mint for cilantro or parsley. If you do not have Greek yogurt, use thick plain yogurt. For a dairy-free version, replace the yogurt with unsweetened plant-based yogurt and make sure it is thick enough.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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