Miso Tahini Dip with Cucumber and Carrot
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
The dip looks wrong when the miso goes in. Keep adding water a teaspoon at a time and it turns glossy.
Tahini is 600 kcal per 100 g, the same as peanut butter. Fifteen grams is the honest tablespoon and 8 g of fat.

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