Sesame Butter and Miso Pâté

by Brenda Langton, Tastemaker in Residence

photo from Great Eastern Sun

photo from Great Eastern Sun

This pâté has been a mainstay on our appetizer menu for many years. It is definitely one of our most requested recipes. Serve it with a large assortment of fresh vegetables and crackers. This is a great choice for large crowds: it’s healthy, delicious, and easy to make. I love it on toast in the morning with a little mustard and lettuce or sprouts. Tahini, a great source of vitamin E, is available raw or roasted. This recipe calls for roasted tahini, which is made with roasted sesame seeds. / / Make s 2 cups


1 1/2 cups roasted (not raw) tahini
1 tsp garlic salt or 1 clove garlic, crushed
1/2 Tbsp dried basil
4 Tbsp red or yellow miso - (not dark brown miso)
1/2 to 3/4 cup water
1 1/2 Tbsp chopped fresh parsley
2 Tbsp chopped green onions (optional)


  1. Combine the tahini, garlic, basil, and miso in a food processor or mixer. (An electric mixer or food processor will give you the best texture, but you can get a good result mixing by hand with a sturdy whisk or wooden spoon.) If using fresh garlic, add a little salt. Mix well.
  2. Add the water ¼ cup at a time, combining well after each addition. Roasted tahini varies in thickness, so if your tahini is very thick, use more water as needed to get a creamy, spreadable texture. If the mixture separates, add more water and keep stirring. It will come together like a creamy peanut butter.
  3. Stir in the parsley and green onions.