Adapted from WhitewaterCooksathomeby Shelley Adams
As much as we all adore hummus, switching it up every once in a while gives you the chance to fall in love with another, possibly even more delicious snack spread. Keep reading to discover the crunchiest, most flavour-packed dip you might ever encounter…
After reading through the ingredients, you might be left wondering what this “miso” stuff is. This deliciously salty Japanese condiment is most often made from fermented soybean.
Fermented foods provide a plethora of beneficial bacteria that will keep your intestines (and therefore your digestion) running smoothly. Give miso a whirl in this nutty miso dip, and once you’re a convert, try adding it to your next salad dressing or sauce for an infusion of flavour and micro flora!
This makes for a very easy appy to prepare the night before: stir together your dip ingredients (except the sesame seeds and almonds), and prep and store the vegetables for quick assembly the following day.
Serves 6-7 as an appetizer when accompanied with veggie slices and crackers
*tamari is basically a thicker version of soy sauce that you can often find gluten-free. Make sure you read the label though, as not all tamari is made without gluten. Your GF friends will thank you!
Mix the first 7 ingredients (minced garlic, grated ginger, miso, dijon, tamari, rice wine vinegar, and sesame oil) together, leaving out the olive oil for now. Next, add the olive oil slowly, whisking the mixture as you go to emulsify.
Stir in the toasted sesame seeds and toasted, chopped almonds. These should be added shortly before serving in order to maintain their crunch!
Serve the dip alongside your arrangement of veggie slices and crackers.
Shelly Adams now has a collection of three Whitewatercookbooks, a series that originated at the Whitewater Ski Resort in Nelson, BC.