Food & Cooking Recipes Healthy Recipes Vegan Recipes Miso-Tahini Dip Be the first to rate & review! By Lauryn Tyrell Lauryn Tyrell Website Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on April 15, 2020 Print Rate It Share Share Tweet Pin Email Photo: Chris Simpson Prep Time: 10 mins Total Time: 30 mins Servings: 4 This creamy (yet dairy-free) dip uses two ingredient powerhouses that are rarely combined: umami-rich miso and nutty tahini paste. Rounded out with a little garlic, lemon juice, and sesame oil, the result is a deliciously addictive dip that is guaranteed to get a lot of play at a party. Serve it alongside a mild vegetable for dipping, like these lightly blanched asparagus stalks. Ingredients 1 pound asparagus, ends trimmed 2 tablespoons white miso paste ¼ teaspoon minced garlic Kosher salt 2 tablespoons tahini paste 1 tablespoon lemon juice 1 tablespoon unseasoned rice vinegar ½ teaspoon sesame oil Directions Bring a large pot of salted water to a boil. Add asparagus and cook until crisp-tender, 2 minutes. Drain and refrigerate on a towel-lined plate until cold, about 20 minutes. Meanwhile, add miso to small mixing bowl and whisk in 3 tablespoons hot water. On a cutting board, add a pinch of salt to minced garlic and mash with the side of a chef's knife until it becomes a paste. Add garlic paste to miso mixture along with tahini, lemon juice, rice vinegar, and sesame oil. Whisk until smooth and serve with chilled asparagus. Rate it Print