Tahini Egg Salad (Mutabbalat Taheena) - cooking recipe

Ingredients

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

Preparation

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.