TAHINI EGG SALAD
This can be served as a dip or a salad.
4 tablespoons tahini
4 tablespoons fresh lemon juice
4 garlic cloves, crushed
1⁄4 cup fresh parsley, finely chopped
salt and pepper, to taste
6 hard-boiled eggs, mashed
2 tablespoons water
1⁄2 teaspoon paprika
Place tahini and lemon juice in a blender and blend for a few moments, then transfer to a bowl. (I would use an immersion blender here.).
Add garlic, parsley, salt, pepper, eggs, and water and stir gently until well mixed.
Place on a platter, sprinkle with paprika and serve.
Picture: Adam Cloete
Note: I have added some tomato because I just love the combination 🙂
