Miso Tahini Dip Food

MISO-TAHINI DIP

Miso-Tahini Dip image

This creamy (yet dairy-free) dip uses two ingredient powerhouses that are rarely combined: umami-rich miso and nutty tahini paste. Rounded out with a little garlic, lemon juice, and sesame oil, the result is a deliciously addictive dip that is guaranteed to get a lot of play at a party. Serve it alongside a mild vegetable for dipping, like these lightly blanched asparagus stalks.

Provided by Lauryn Tyrell

Categories Food & Cooking Healthy Recipes Vegan Recipes

Time 30m

Number Of Ingredients 8

Ingredients

1 pound asparagus, ends trimmed
2 tablespoons white miso paste
1/4 teaspoon minced garlic
Kosher salt
2 tablespoons tahini paste
1 tablespoon lemon juice
1 tablespoon unseasoned rice vinegar
1/2 teaspoon sesame oil

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.

TAHINI MISO DIP

Tahini Miso Dip image

Make and share this Tahini Miso Dip recipe from Food.com.

Provided by Making Stuff

Categories Sauces

Time 3m

Yield 2-4 serving(s)

Number Of Ingredients 4

Ingredients

2 tablespoons tahini
2 tablespoons red miso
2 teaspoons lemon juice
carbonated mineral water (as needed)

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.

Nutrition Facts : Calories 120.3, Fat 8.2, SaturatedFat 1.2, Sodium 639.3, Carbohydrate 8.8, Fiber 2.3, Sugar 1.2, Protein 4.7

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