Miso Tahini (dairy free) spread

 Dressing: 

2 small jalapeños, seeds removed chopped

1 (3/4 piece ginger) peeled, finely grated

2 small garlic cloves, finely grated 

1 cup packed cilantro leaves with tender stems

1/3 cup fresh lime juice

1/3 cup tahini

1 TBSP plus 1.5 tsp miso 

Kosher salt 

Purée everything in blender with 3 TBSP water until smooth and season with salt. 

My notes:

It’s an okay spread, couldn’t use as a dip. It’s sour and complex for sure. I used Serrano peppers instead of jalapeños, and I didn’t have nearly enough cilantro. I used less water to blend. Came out to about 3/4 cup of dressing. Would consider making again, but unnecessary, in my opinion, if you had hummus on hand.