Spicy Dairy-Free Tahini Dip

The original recipe from the book, I Am Grateful, calls for ¾ cup fresh coconut milk. Since I didn't have any young coconuts sitting around, I used canned, organic coconut milk and part water to replace the fresh milk. I also replaced the ¼ cup of white miso called for with ½ teaspoon of Herbamare (or sea salt). The only gluten-free, soy-free miso I have in my fridge is a dark, rich adzuki bean miso. I didn't think it would work here. However, if you have white miso then use it in place of the Herbamare in this recipe.