Breastfeeding Friendly Easy Cucumber Tahini Dip
Cool, creamy, and packed with real ingredients, this cucumber tahini dip is the kind of snack that feels indulgent without any of the guilt. Tahini brings a rich dose of calcium and healthy fats — both genuinely useful when your body is working overtime to produce milk — while fresh lemon juice and dill keep every bite bright and lively. The cucumber gets salted and squeezed before it goes in, which means the dip stays thick and scoopable rather than watery, a small step that makes a big difference. Garlic and cumin add just enough depth to make this feel like something you'd order at a restaurant, not just throw together between feeds. A drizzle of olive oil and a pinch of smoked paprika on top take it from simple to genuinely impressive in about thirty seconds. It comes together in one bowl with no cooking required, which is exactly the kind of recipe new parents need in their rotation. Serve it with pita, crackers, or whatever vegetables are easiest to eat one-handed.
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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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