Hummus is my favorite way of eating tahini. Tahini is a paste made from ground up sesame seeds which is extremely high in calcium. The husks of the sesame seeds contain oxalic acid. Oxalic acid prevents calcium being absorbed. Therefore enjoy tahini hulled (with the husks off) most of the time. Unhulled tahini is richer and stronger in flavor. Organic unhulled tahini also has a higher nutrient content so I enjoy having both hulled and unhulled in my pantry. It is cholesterol, gluten, and dairy free and is a nutritious alternative to butter. Dairy free? Ensure you eat heaps of calcium alternatives so your body still receives enough calcium and other nutrients that dairy gives us.
3 cups chick peas
1/4 cup lemon juice
1 tablespoon extra virgin olive oil
1/4 cup water
4 garlic cloves
1/4 cup tahini, hulled
1/2 teaspoon Himalayan rock salt and cracked pepper
Mix all the ingredients together in food processor.
I often use navy beans as a variation to chickpeas. Or I use a mixture of beans. I love having this deliciously nutritious snack in my fridge. Tahini sauce is also another tasty way of enjoying tahini. I love Himalayan rock salt for so many reasons. Do you love this salt as well?
Nic Makim is a real food nutritionist with a thriving online foodie business of which she sees clients globally for nutrition coaching. She believes in an all-inclusive approach to nutrition, working towards an authentic life-long positive attitude of eating well and moving mindfully. No quick fixes, counting calories, fads or diets but rather a balanced and functional approach that supports the body on a deeper level to increase vitality and a consistent feeling of well being. Nic writes for online platforms, her own blog and has just released her own ebook Wellness From Your Plate.