This is a tasty substitute for butter or margarine on toast, mustard on a sandwich, or as a vegetable dip. Miso is a fermented paste of legume, bean, and grain, and tahini is a paste made from roasted and crushed sesame seeds. Sesame seeds are rich in minerals (iron, magnesium, manganese, copper, and calcium), and is a good plant source of protein and healthy fats.
6 T tahini
4 T barley or lightly-colored miso, which has less salt
2 tsp minced fresh ginger*
4 cloves minced garlic*
2 T water
2 T fresh lemon juice
Whip all the ingredients together until you have a creamy smooth consistency. You may need to add more water to the spread get the right consistency, but it should be so dense a spoon will stand up straight in it.
If you like a stronger flavor, use a darker, redder miso, which will be richer and contain more sodium.
The miso-tahini spread will keep in the refrigerator for 3-4 weeks.
*Ginger and garlic are important plants in Chinese medicine’s Materia Medica. Each contains identified plant compounds, gingerol and allicin, respectively. Gingerol has been studied and shown to be a digestive aid, and studies on allicin are currently underway. Besides their health benefits, the ginger and garlic adds a distinctively chewy texture to the spread.
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