Miso-Tahini Avocado Toast
1/4 c. black sesame seeds
1/8 tsp. large grain sea salt
1/4 c. tahini paste
1 tablespoon mellow white miso
1 small garlic clove, minced
1/2 tsp. fresh lemon juice
3-4 tbsp. water
splash of tamari (optional)
1 ripe avocado, pitted and cut into 4 segments
4 slices of toast, toasted
1-2 tbsp. black sesame gomasio
2 scallions, trimmed and sliced thin
fresh chopped dill for garnish, optional
In a heavy skillet over a low flame, toast sesame seeds until fragrant, about 2-3 minutes.
Set aside and let cool.
Place salt and cooled seeds in a mortar and pestle, grind until sandy. Set aside until ready to use.
In a small mixing bowl, whisk tahini, miso, lemon juice, and garlic; while whisking add water 1 tablespoon at a time until thick and creamy (slightly thicker than a traditional tahini sauce). Cover with plastic wrap and refrigerate until ready to use.
Take the avocado segments and slice each segment into thin slices.
Spread a generous amount of miso-tahini onto each piece of toast; top with sliced avocado and sprinkle with gomasio, sliced scallions, and chopped dill.