Pregnancy Friendly Easy Cucumber Tahini Dip
Cool, creamy, and packed with fresh flavor, this cucumber tahini dip is the kind of snack that feels indulgent without a single ingredient to second-guess. Tahini brings a rich, nutty depth while grated English cucumber keeps everything light and refreshing — and the combination of fresh dill, lemon juice, and a hint of cumin makes every bite genuinely exciting. During pregnancy, it can be tricky to find dips and spreads that feel satisfying without relying on anything that raises concern, and this one checks every box with straightforward, wholesome ingredients. The technique of salting and squeezing the cucumber before mixing is a small but brilliant step that keeps the dip thick and scoopable rather than watery. Garlic, lemon, and good olive oil do the heavy lifting here, so the result tastes far more complex than the short ingredient list suggests. Serve it with pita, crackers, or a pile of fresh vegetables and it disappears fast — which is honestly the best problem to have.
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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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