1 cup raw tahini
pinch of cayenne pepper, for spicy-optional
1 teaspoon umeboshi paste, for tangy-optional
1 teaspoon sesame oil, for nutty-optional
¼ cup water
any number of cut veggies ie. carrot, radish, celery, cuke, snap peas, cauliflower, bell pepper etc
Put tahini and miso in a blender. Add water slowly, may need to use a little less or a little more depending on how thin or thick you want it. Thick for dip, thin for dressing.
Add your extra flavors at the end…if you want the tangy umeboshi taste, I would not add the cayenne and vise versa.
Lunablue's ThoughtsBy lunablue
This sauce/dressing is a staple in my fridge. I eat it with veggies, on salad, mixed into nut pate’s. The miso really cuts the strong flavor of the tahini, but complements it, even my husband likes it(and he doesn’t like tahini!) When I ate cooked food, I ate on brown rice and stir fry. It is a great party dip with prettily cut veggies. I mostly just use the tahini and miso, but may add the other ingredients for varying tastes.
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