More often than I care to confess, I have overwhelming cravings for some of the rich, creamy
textures and flavors that I grew up eating like cream sauces and creamy dips and spreads.
Since I follow a plant-based diet, I have had a lot of fun exploring non-dairy alternatives to some
of my favorite creamy delights such as my old favorite sour cream-based onion dip.
Of course, my guidelines for a great creamy dip requires that it contain tasty yet healthy ingredients.
That’s why I love this quick and easy, smooth and creamy Miso Tahini Spread.
Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus
Aspergillus oryzae, known in Japanese as kōji, and sometimes rice, barley, or other ingredients.
The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with
dashi soup stock to serve as miso soup called misoshiru, a Japanese culinary staple.
High in protein and rich in vitamins and minerals and a source of Lactobacillus acidophilus, miso
played an important nutritional role in feudal Japan and is still widely used in traditional and modern
cooking in many other countries.
I first began using miso to make miso soup and other dishes, when I studied the macrobiotic diet and cuisine.
Tahini is a condiment made from toasted ground hulled sesame seeds, with a consistency similar to peanut butter.
It is widely used in Cypriot, Iranian, Israeli, Turkish, Lebanese, Armenian, Greek, Iraqi, Levantine, North African
and Bulgarian cuisines.
Served as a dip on its own or as a major component of hummus, baba ghanoush, and halva, tahini is an excellent
source of copper, manganese and the amino acid methionine as well as omega-3 and omega-6 fatty acids.
It’s relatively high levels of calcium and protein make it a useful addition to vegetarian, vegan and raw food diets.
Tahini has higher levels of fiber and calcium and lower levels of sugar and saturated fats than peanut butter.
Enjoy the benefits of miso and
Creamy Craving Busting Miso Tahini Spread
1/3 cup organic mellow barley miso paste
1/2 cup filtered water
1 1/3 cups organic tahini
Add miso paste and water to a bowl.
Whisk or stir the water and miso until the mixture is smooth.
Add tahini to miso/water blend
Blend tahini with the miso in a food processor or bowl until it is smooth and creamy like a spread.
Store your miso tahini spread in a covered glass bowl in the refrigerator for up to five days.
You can serve your miso tahini as a spread or a dip.
This spread tastes great slathered on or dipped into all kinds of foods, including:
-mini whole wheat pitas
-dehydrated flaxseed crackers
-vegetables crudites – i.e. sliced carrots, celery, red, yellow and orange peppers, broccoli florets, etc.
It’s perfect for healthy snacking and it’s a hit at any gathering!
Most importantly, it will soothe your creamy cravings in a healthy, guilt-free way!
Note: You can multiply the ingredients to make larger batches.
What are your favorite creamy plant-based spread or dips?
What would you eat this miso tahini spread with?
Share your thoughts and comments with us.