In a skillet, toast the tahini, stirring constantly, for about five minutes over medium-high heat, until it thickens up. It will be the consistency of a soft peanut butter or an almond butter, and the color will be a toasty brown. Allow to cool to room temperature before continuing with the recipe.
Tahini Miso Pate
(Makes about 2 cups)
- 1 cup tahini (sesame paste available at health food stores)
- 1 clove garlic, crushed
- 2 Tb fresh parsley, finely chopped
- 2 Tb finely chopped green onions
- 3 Tb miso. I used yellow miso but any type will work well. Red is nice too.
- ½ cup water
- Juice of 1 lemon
- 1 Tb maple syrup
When the tahini has cooled, put it in a mixer, add the garlic, parsley, green onions, miso, lemon juice and maple syrup. Mix to combine, and then while the mixer is running, drizzle in the water, scraping down the sides of the bowl as needed. You may need to add just a little bit more water, depending on your preference. You want a spreadable consistency, but not runny.
Serve with your choice of crackers, bread and/or cut vegetables.
