Miso-Tahini Dip

Miso-Tahini Dip recipe
Photo: Chris Simpson
Prep Time:
10 mins
Total Time:
30 mins

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.


  • 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


  1. 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.

  2. 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.

  3. Add garlic paste to miso mixture along with tahini, lemon juice, rice vinegar, and sesame oil. Whisk until smooth and serve with chilled asparagus.

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