INGREDIENTS: ¼ cup LEVANT tahini* 4 tablespoons water, 2 tablespoons fresh squeezed lemon, 3 tablespoons LEVANT olive oil 1 tablespoon raw honey, 1 grated garlic clove, pinch of teaspoon sea salt.
ADD LEVANT CHICKPEAS TO YOUR SALAD FOR PLANT BASED PROTEIN!
Instructions In a small bowl, whisk together the tahini, water, lemon juice, olive oil, honey, garlic, and salt until smooth. If the dressing is too thick, add more water until it’s the right consistency.
Add enough vegetable oil to coat the bottom of a disposable aluminum half-size baking pan. Pour a Cup of Levant Popcorn into the pan. Cover loosely with aluminum foil. Fire up your grill to 450 - 500 degrees and place the baking pan on the grill rack. Shake the pan every 20 to 30 seconds with a pair of grilling tongs until you start to hear the kernels pop. Grill the popcorn until the popping stops - 8 to 10 minutes - Remove the baking pan from the grill with a cooking mitt. Season the popcorn to taste with salt, butter, or whatever you like.