Tahini Egg Salad (Mutabbalat Taheena)
Created by Engrossed on April 4, 2013
- Servings: 4
- Prep Time: 15m
- Cook Time: 0m
- Recipe #8870
Ingredients
- 4 tablespoons tahini
- 4 tablespoons fresh lemon juice
- 4 garlic cloves, crushed
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup green onion (sliced or red onion, minced optional)
- 6 eggs (hard-boiled, mashed)
- Salt and pepper, to taste
- 1/2 teaspoon paprika (or sumac, to top)
How to Make
-
Step 1: 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.).
-
Step 2: Add garlic, parsley, onion, eggs, salt and pepper, and stir gently until well mixed.
-
Step 3: Sprinkle with paprika or sumac and serve.
-
Step 4: You could try this in a pita, wrapped in lettuce leaves, or served as a dip with pita chips and veggies.
Nutritional Facts
- Serving Size: 1 (107.5 g)
- Calories 190.9
- Total Fat - 13.6 g
- Saturated Fat - 3.1 g
- Cholesterol - 245.5 mg
- Sodium - 111.4 mg
- Total Carbohydrate - 7 g
- Dietary Fiber - 1.8 g
- Sugars - 0.9 g
- Protein - 11.4 g
- Calcium - 115.2 mg
- Iron - 1.9 mg
- Vitamin C - 10.2 mg
- Thiamin - 0.2 mg