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Makes: 2 cups
Prep Time: 5 min.
Cook Time:
Ingredients:
2 Tbsp. Hemp Seed Oil
1 cup raw tahini
2 Tbsp. Miso Paste
1 tsp. fresh lemon juice
1/2 cup chopped green onion or chives
Directions:
In a bowl, combine the tahini and miso paste together. Stir in the Hemp Seed Oil and lemon juice. Add the chopped green onion or chives.
Eat it plain, on bread, or with raw vegetables.
Make a bunch and keep it in the fridge for quick snacks.
This recipe travels really well. Eat it with Bok Choy, which travels well too, with little refrigeration.
You can thin this recipe down with equal parts water and Hemp Seed Oil and use it as a salad dressing.
Recipe compliments of Steven Karr, San Luis Obispo, CA.
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