I went to a big nutrition conference this May, out in Phoenix, Arizona—The Arizona Conference of Health and Wellness, 2015.  It is run by the Arizona Center for Integrative Medicine and Dr. Andrew Weil was the key note speaker.  On the last day of the conference, he did a cooking demo for the 700 attendees, and shared that creating this tahini-miso dip was from his "hippie days", and something he enjoys making very often!  Dr. Weil uses lots of fresh, raw, pressed garlic in his recipe, but I prefer keeping the dip super simple.  

So here is my version, inspired by Dr. Weil's recipe.  I also find that sometimes I don't want to smell like a big piece of garlic all day (LOL) so that's also why I don't always use the garlic version.  But if you are not going to kiss anyone, or you are not going to have big meetings, or talk to people in close settings, then go for the garlic version!  

Tahini-Miso Dip
(serves 4)

Ingredients:
• Organic, raw tahini (1/2 cup)
• Organic chickpea miso (4 tablespoons)

1. In a small mixing bowl, add a half cup of tahini. 
2. Add 4 tablespoons miso.
3. Start mixing slowly with a small whisk.  
4. Slowly drizzle in water to taste.  
5. Make sure it is not too thin or too thick a dip.  Some texture is fun.  
6. Add a little more tahini or a little more miso to taste.

This dip can be kept in the fridge for about 4-5 days. I usually store the dip in a glass container with a rubber lid. It's a great way to enjoy raw veggies, and a great appetizer for yourself, guests, friends, family.  

This tahini-miso dip is super healthy, has a high nutrient density, and has protein, fat, carbs, probiotics, and other essential nutrients.  

I also like to present the dip in a small round bowl, on a large plate, and surround the dip bowl with an array of chopped veggies! I enjoy chopped red pepper, radish, celery, carrots…it's pretty, easy, fun, and delicious, and most importantly nutritious!  Have fun!

Options:
• Add raw, pressed garlic to taste.
• Add a squeeze of lemon to taste.
• Add chopped basil, mint, tarragon, parsley, or cilantro.
• Add a sprinkle of any of the following: 
dried oregano mixed in the dip;
smoked paprika on top, for an added layer of flavor;
a sprinkle of paprika on top, for presentation and for a subtle flavor boost as well.
And if you want spice (heat), you can add red pepper chile flakes on top, or mixed in the dip, for a little sizzle too!

Enjoy!

june 10, 2015 • recipe 6
a recipe by Carol Giardino • all rights reserved