Miso Tahini Dressing

This “dressing” can be used on just about anything. This Miso Tahini has a salty, tangy flavor that will please any pallet. I prefer it with brussels sprouts, on salads as a dressing, on baked sweet potatoes and paired with so any other dishes and veggies. I could easily eat it by the spoonful to be honest.

The best part is you can make it as thick or thin as you want by adding small amounts of water to the mixture. I like to leave it a bit thicker for sweet potatoes and tend to thin it out more for salads. You will love this dressing!


  • 1/3 C of well stirred tahini (make sure the oil and seed butter isn’t separated)

  • 1/2 tbs of fresh squeezed lemon

  • 1/2 tbs of miso paste

  • 1 tsp of garlic powder or minced garlic

  • 2 tbs of water (feel free to add more should you want a thinner consistency, all tahini textures vary so play around with small increments of water)

  • 1/2 tsp of cumin

  • dash of salt


  • Mix together with whisk or in bullet

  • Add more water if it’s too thick

  • It will keep for a week in the fridge however you will need to add more water to it if you leave it over night, it tends to thicken.

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