We started our hummus by making the tahini sauce which, all by itself, is good with 
Falafel, in pita sandwiches, over roasted broccoli and cauliflower, and as a sauce on baked fish. Then we added chickpeas, spinach and the Mike Mahr’s Kalamata Olive flavored salt and Voila – we had a tasty batch of hummus:
Falafel, in pita sandwiches, over roasted broccoli and cauliflower, and as a sauce on baked fish. Then we added chickpeas, spinach and the Mike Mahr’s Kalamata Olive flavored salt and Voila – we had a tasty batch of hummus:* * *
The Tahini Sauce (from Ana’s Mom)
This recipe makes about 1 1/2 cups but leftovers can be thinned down with a bit of water or oil to make a high protein salad dressing or to be used dip for carrots or celery)
- 3 – 4 medium sized cloves of garlic (peeled and finely chopped or
crushed) - 1 cup tahini paste
- 3/4 to 1 cup cold water (we used lemons from our lemon tree!)
- 1/2 cup fresh lemon juice
- 1 teaspoon salt (we used Mike Mahr’s basil salt for the base)
Mix garlic and tahini and blend in 1/2 cup water, lemon juice and salt. Add rest of water 1 tablespoon at a time until the consistency is able to hold its shape on a spoon.
* * *
Spinach hummus
- tahini sauce
- 3 cups chickpeas (or 2/3 chickpeas to 1/3 tahini)
- 1/2 bag of spinach
- Kalamata Olive flavored salt
- cold water
Blend the chickpeas with the tahini sauce, adding water if the consistency is too thick. Then add the spinach and flavored salt. Blend together and enjoy!
Amazing Heart Farm 