Instructions: Heat oil in skillet, saute onion, scallion and garlic until soft. Add tehina and stir until lightly roasted.

Dissolve miso and seasoning in 3/4 cup water. Stir into tehina. Add vinegar and simmer 5 minutes but do not boil. Add fresh parsley.

This recipe yields about 1 1/2 cups.

Yield: 1 1/2 cups

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