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GREEN TAHINI HUMMUS + FETA & CUCUMBER SALAD!

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Ingredients Method

Ingredients
  

green tahini hummus
  • 4-6 tablespoons water plus more to desired thickness
  • juice of ½ very juicy lemon (2-3 tablespoons, plus more to taste)
  • ½ cup tahini
  • ¼ cup Seed + Mill green tahini (or ¼ cup plain tahini + 1 small clove garlic + 2 tablespoons fresh flat leaf parsley + a pinch of sea salt)
  • 2 cups cooked chickpeas water drained
  • ¼ cup fresh flat leaf parsley plus more for garnish
  • 2 cloves garlic
  • ¾ teaspoons salt
  • olive oil for garnish
  • grilled pita or flatbread for serving
feta & cucumber salad
  • 1 cup cucumber cubes skin on
  • 1 cup sheep’s milk feta cubes
  • 1 teaspoon olive oil
  • 2 teaspoons lemon juice
  • generous sprinkle Seed + Mill Sesame & Salt Spice Blend (or mix of sesame seeds sea salt, coriander, and orange zest)
  • 1 teaspoon lemon zest to garnish

Method
 

Make the green tahini hummus.
  1. Place all hummus ingredients in blender, beginning with the liquids—starting with 4 tablespoons water. Blend, taste, and adjust flavor to your liking, adding additional water as needed to thin. Serve with a drizzle of olive oil and a sprinkle of parsley. Serve with grilled pita or flatbread.
Make the feta & cucumber salad.
  1. Place cucumber and feta cubes in a bowl, and drizzle with olive oil and lemon juice. Sprinkle with spices and lemon zest, and toss gently to coat.