Makes ¾ Cup, Serves 6
½ cup raw sesame tahini
1½ tablespoons red miso
¼ cup water (approximate)
2 garlic cloves, pressed and allowed to sit for 10 minutes
Mix the tahini and miso in a bowl until well combined. Add the water gradually while stirring. The mixture will first thicken and then turn smooth and creamy. Add just enough water to get the consistency you want for the dip. Add the pressed garlic and mix well.
Serve with vegetable crudités: carrot and celery sticks, cucumber spears, and red and orange bell pepper slices. Store leftovers in an airtight container in the refrigerator for up to a week.
- Weil, Andrew, and Ditte Isager. Fast Food, Good Food: More than 150 Quick and Easy Ways to Put Healthy, Delicious Food on the Table. Little, Brown and Company, 2015.