The snack edit 679

Miso Tahini Dip with Cucumber and Carrot

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

1 serving · 7 ingredients · 3 steps

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Miso Tahini Dip with Cucumber and Carrot, plated and ready to serve. — The finished recipe. Miso Tahini Dip with Cucumber and Carrot

Ingredients 1 to 6 for miso tahini dip with cucumber and carrot arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 7 for miso tahini dip with cucumber and carrot arranged separately on a dark worktop. — Ingredients 7 to 7. Half a tsp (3 g) Sesame seeds

Miso Tahini Dip with Cucumber and Carrot, preparation step 1: Stir the miso into the tahini in a small bowl. It seizes and thickens, which is normal. — Step 1. Stir the miso into the tahini in a small bowl. It seizes and thickens, which is normal.

Miso Tahini Dip with Cucumber and Carrot, preparation step 2: Add the vinegar, then water a teaspoon at a time, stirring, until it loosens into a smooth paste that drops off the spoon. — Step 2. Add the vinegar, then water a teaspoon at a time, stirring, until it loosens into a smooth paste that drops off the spoon.

The finished miso tahini dip with cucumber and carrot. — Step 3. Cut the cucumber and carrot into batons, scatter the sesame seeds over the dip and eat.

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