Miso Tahini Dip

Miso Tahini Dip

This recipe is gluten-free ½ cup tahini paste (recipe follows) 1 ½ T. white miso 1/3 cup water 2 ½ T. lemon juice 1 tsp. raw agave nectar 1 clove garlic ½ cup chopped parsley Pinch of sea salt Dash of cayenne pepper (optional) Blend all ingredients together in small food processor or personal blender. Serve with assorted raw veggies, or use as a spread on a wrap or sandwich. Tahini Paste: 2 cups raw sesame seeds (I prefer to use hulled, as unhulled sesame seeds can have a bitter flavor when used raw) ¼ cup light sesame oil Pinch of sea salt




a:3:{i:0;s:57:"Blend ingredients fully in a Vitamix, using the tamper. ";i:1;s:113:"You can also use a food processor, but you will need to blend it about 6-8 minutes to achieve the same texture. ";i:2;s:45:"Will store in the fridge for up to 2 weeks. ";}

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