Tahini egg salad

When I was doing my retraining to become a teacher I was studying with people from a wide range of backgrounds. One advantage  is that you get different ideas – also when it comes to cooking. This egg salad has a twist as it uses tahini instead of mayo. 

Prep Time: 10 mins         Servings: 4

6 hard-boiled eggs, mashed

4 tablespoons tahini paste (raw – in Israel it is called “golmi”)

4 tablespoons fresh lemon juice

4 garlic cloves, crushed

2 tablespoons water

1/4 cup fresh parsley, finely chopped

1/2 teaspoon paprika

Cumin, to taste (optional)

salt and pepper, to taste

1. Place tahini the tahini, lemon juice, water, garlic and cumin in a blender and blend for a few moments. Add salt and pepper to taste. Add the parsley and pulse again. What you get is called “green tahini”.

2. Transfer to a bowl and add the eggs. Stir gently until well mixed.

3. Sprinkle with paprika before serving.