Ingredients

1 medium garlic clove, chopped
3 tbsp Mayver’s Hulled Organic Tahini
1 1/2 to 2 tbsp fresh lemon juice (to taste)
1/4 tsp salt
3/4 cup water
425g loosely packed baby spinach
2 tsp sesame seeds (optional), toasted

Method

Blend together garlic, tahini, lemon juice, salt, and 1/4 cup water in a blender until smooth.

Bring remaining 1/2 cup water to a simmer in a 12-inch skillet over moderately high heat.

Add spinach in handfuls, tossing with tongs, and cook until wilted, about 5 minutes.

Drain spinach in a large sieve set over a bowl, pressing to extract any excess liquid.

Discard liquid and wipe bowl dry, then stir together spinach and tahini mixture in bowl. Sprinkle with sesame seeds.