Mushroom Tahini Dip

 

Mushroom Tahini Dip 

Ingredients:
1 cup mushrooms, cleaned, sliced, cooked (saute, roast or grill) 
2 tablespoons olive oil
2 garlic clove, minced
1/2 cup tahini
1-2 TB white miso paste 
2–3 tablespoons lemon juice (to taste)
1 tbsp soy sauce
1 tsp agave syrup
1/2 tsp white wine vinegar

ice cubes to thin out and fluff, i start with 3-4 cubes and let it run. if at the end the mix is too think then think with water.

Instructions:
Sauté the mushrooms:

Heat the olive oil in a pan over medium heat.
Add the mushrooms and cook until they release their moisture and turn golden — about 8–10 minutes.
Add garlic at the end and sauté 1 more minute. Let it cool slightly.

Blend the dip:
In a food processor or blender, combine the cooked mushrooms save a few to add in whole, tahini, lemon juice, a pinch of salt, and ice cubes. 

Blend until creamy and smooth.
If it's too thick, add more water a tablespoon at a time.

Add back some of the whole cooked mushroom for looks and 

Taste and adjust:
Add more salt, lemon, or a sprinkle of cumin/smoked paprika if you like.

Serve:
Drizzle with olive oil and a sprinkle of paprika or chopped parsley.