Tahini Miso Dip Recipes

TAHINI MISO DIP

Steps:

• Stir together tahini and miso.
• While continuing to blend, slowly pour in first lemon juice and then mineral water until the dip reaches desired consistency (I like mine slightly thicker than homemade hummus).
• If using with pasta, add after the pasta has been cooked as so not to damage the miso.

MISO-TAHINI DIP

Steps:

• Bring a large pot of salted water to a boil. Add asparagus and cook until crisp-tender, 2 minutes. Drain and refrigerate on a towel-lined plate until cold, about 20 minutes.
• Meanwhile, add miso to small mixing bowl and whisk in 3 tablespoons hot water. On a cutting board, add a pinch of salt to minced garlic and mash with the side of a chef's knife until it becomes a paste.
• Add garlic paste to miso mixture along with tahini, lemon juice, rice vinegar, and sesame oil. Whisk until smooth and serve with chilled asparagus.

MISO TAHINI DIP

Steps:

• Mix the Miso and water until smooth.
• Add the Tahini and mix until smooth. (It should haev the consitency of sour cream - if its too thick add a little more water).
• Add the ginger and scallions.
• Serve with vegetables for dipping.
• (note: this will last several weeks in the refrigerator).