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:
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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)
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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- 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!