Miso Tahini Dressing
This creamy, flavourful dressing originally went with my Sunshine Bowl recipe. But it's also amazing on salads, steamed vegetables like broccoli or green beans, and rice bowls.
Tahini is a sesame seed paste, commonly used to make chickpea hummus. It's a rich source of iron, calcium, protein and fibre. This dressing is nut free and safe to take to peanut-alert school or workplaces.
1/4 cup water
1/4 cup rice vinegar
1 tbsp miso
1 tbsp tahini
1 tsp maple syrup
2 cloved garlic, chopped
1/2 cup extra virgin olive oil
Place all of the ingredients into a 2 cup measuring cup (or mini food processor) and mix well with an immersion blender.
Store in an air-tight jar for up to 5 days.