Spinach Hummus Flavored with Kalamata Olive Salt

We started our hummus by making the tahini sauce which, all by itself, is good with IMG_6605Falafel, 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:
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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 IMG_6604crushed)
  • 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. 
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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!

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