This creamy, satisfying dip comes together in just a few minutes and is perfect for dipping chopped vegetables and chips. It also works well as a dressing for salads, rice bowls and taco salads.
- ½ cup tahini
- 3 Tbsp lemon juice
- 2 Tbsp white or red miso
- 1 Tbsp olive oil
- 1 clove garlic, finely minced
- Fresh cracked pepper
- 5 - 6 Tbsp water
- In a small bowl, stir together the tahini, lemon juice, miso, olive oil, garlic and pepper until combined. Whisk in the water a little at a time until you achieve your desired consistency.
- Serve with Que Pasa chips and cut up vegetables or use as a salad dressing or topping for rice or taco bowls.
Joey Armstrong is a food & lifestyle photographer in Vancouver, where she mostly eats, cooks, and photographs food. When she's not on a food photo-shoot, you might find her adding to her much-too-big-for-her-apartment prop collection from thrift stores and local ceramic artists. Joey's work can be found on her website or at @joey_arm_strong.
Melissa Quantz is a Vancouver based farm-to-table photographer, holistic nutritionist, cook and recipe developer. She is a storyteller who crafts her edible tales with the colours, flavours and images of local food. To see more of her work, visit The Bounty Hunter.