Yield: 4 servings
Measure | Ingredient |
---|---|
¼ cup | Tahini (sesame seed paste) |
3 tablespoons | Rice wine vinegar |
2 tablespoons | Miso (soy bean paste) |
2 tablespoons | Vegetable stock |
2 teaspoons | Honey |
2 teaspoons | Dark sesame oil |
2 teaspoons | Low-sodium soy sauce OR |
2 teaspoons | Tamari |
In a food processor or blender, puree the tahini, vinegar, stock, honey, oil and soy sauce or tamari until smooth.
Spread the dip on whole-grain English muffins (or a brand with oat bran added).
Serve with fresh fruit.
Submitted By MICHAEL ORCHEKOWSKI On 11-27-94