"Hummus" aka Miso Tahini Dressing. Try this now!
Pantry Recipe
"Hummus" aka Miso Tahini Dressing. Try this now!
This dressing is a new family favorite inspired by the Miso Ranch recipe in Healthy-ish. The miso adds an umami flavor without having to add MSG as a flavor enhancer, which some bottled dressings contain. It makes a killer dip for veggies.
My kiddos call the dressing “hummus” because of the tahini. They love dipping roasted veggies in it. It is also nut-free school friendly which means you can pack it for snack or lunch.
I love that the recipe has a TON of ingredients. My kiddos take turns and help me measure and pour in the ingredients to the blender. It whips up in 30-seconds in a high-speed blender.
If you make this tag me @chefcarlacontreras on Instagram #cookingisthenewhealthy
Eat Well,
xo Chef Carla
PS: Learn how to make gorgeous filling salads in this mini-course. Insta-worthy Salads are just a drizzle of olive oil away! Let’s Make Salads
Ingredients:
(
Makes about 1 3/4 cups
)
1/4 cup fresh lemon juice (juice from about three lemons)
2 tsp. sherry vinegar
1/4 cup extra-virgin olive oil
1/2 cup smooth liquid tahini
2 tbsp. white miso
1/2 tsp. Dijon or whole grain mustard
1 tsp. pure maple syrup
1/2 cup filtered water
1 1/2 tsp. onion powder
1/2 tsp. garlic powder
1/8 tsp. kosher salt
3 to 5 cranks of freshly ground pepper
Instructions:
1. Place all ingredients in a blender or food processor until incorporated and smooth.
2. Store in the fridge for up to one week.
Chef Carla Notes:
A trick to measuring the tahini is to place the olive oil in the liquid measuring cup first.
What to dress: This makes a crazy-good dressing and can sub in anywhere you’d typically use a creamy dressing, like on crunchy romaine (instead of Cesar dressing) or on a wedge of iceberg lettuce (instead of blue cheese dressing).
I love the miso tahini dressing drizzled on a salad with a double dose of crunch—think a mix of raw and roasted vegetables like red peppers, carrots, cauliflower, squashes, cucumbers, beets and radishes, and instead of croutons, add a sprinkling of salted and roasted sunflower seeds and top with kimchi. Kimchi gives your salad a huge probiotic punch!
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