Tahini Miso Dip Food

EDAMAME AND MISO DIP

Steps:

• Bring a small pot of water to a boil and add the edamame. Cook until tender, about 5 minutes. Drain well and cool slightly.
• Place the edamame in a food processor along with the miso, 1/2 cup water, garlic, ginger, sesame oil and 2 tablespoons rice vinegar. Set aside 1 tablespoon scallion for garnish and add the rest to the food processor. Process until smooth, scraping down the sides of the bowl as needed. Season with the additional tablespoon of rice vinegar if desired.
• Transfer the dip to a small serving bowl and garnish with the reserved scallions and the sesame seeds if using. Serve with crackers and vegetables for dipping.

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.

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.

CORN AND CHICKPEA BOWLS WITH MISO TAHINI

Steps:

• Dressing:
• Purée jalapeños, ginger, garlic, cilantro, lime juice, tahini, miso, and 3 Tbsp. water in a blender until smooth. Season with salt.
• Do Ahead: Dressing can be made 1 day ahead. Transfer to an airtight container and chill.
• Assembly:
• Heat 2 Tbsp. oil in a large skillet over medium. Add garlic and cook, turning occasionally, until golden brown, about 4 minutes. Mash garlic with a spoon and stir into oil. Add chickpeas and increase heat to medium-high. Cook, undisturbed, until golden brown and beginning to crisp underneath, about 3 minutes. Toss and continue to cook, tossing occasionally, until golden brown all over, about 2 minutes more. Add corn and 1 Tbsp. oil and cook, tossing, until corn kernels are golden around the edges and tender, 5-7 minutes. Sprinkle spice blend over and toss to coat. Season with salt.
• Combine lettuce, avocados, and tomatoes in a large bowl. Drizzle lightly with oil and toss to combine. Season with salt.
• Divide dressing among bowls and top with salad and chickpea mixture, then feta and some cilantro. Serve with lime wedges for squeezing over.