Miso Tahini Dip with Cucumber and Carrot

Make miso tahini dip with cucumber and carrot, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
1 tbsp (15 g) Tahini
Half a tbsp (9 g) White miso paste
1 tsp Rice vinegar
A few teaspoons Water
100 g Cucumber
100 g Carrot
Half a tsp (3 g) Sesame seeds
Ingredient notes on the recipe page.

METHOD
1. Stir the miso into the tahini in a small bowl. It seizes and thickens, which is normal.
2. Add the vinegar, then water a teaspoon at a time, stirring, until it loosens into a smooth paste that drops off the spoon.
3. Cut the cucumber and carrot into batons, scatter the sesame seeds over the dip and eat.

Contains soya and sesame.
Miso made with barley carries gluten. White rice miso does not.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/miso-tahini-dip-cucumber-carrot

AI-generated images illustrating the recipe.

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