Spicy Tahini-Miso Dip

What began as a sauce for a broccoli-stuffed baked potato, has now become a spicy dip for crudités and crackers

Spicy Tahini-Miso Dip
Yield: 2 cups

1 cup chickpeas
1/2 cup tahini (aka sesame seed butter)
1/2 cup lemon juice
1/2 cup aged barley miso
2 tablespoons Sriracha sauce (or more!)
Unflavored, unsweetened almond milk

Mash or blend chickpeas into a paste. Mix all ingredients together and add just enough almond milk to create a somewhat thick dipping sauce. Taste, and add more Sriracha sauce, if needed. Garnish with sliced green onions or chives.

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