hummus and tahini egg salad

 PERFECT FOR POST-WORKOUT LUNCHES!

Simply beautiful and simply delicious – this could be lunch tomorrow!

~ Mary

– In a medium saucepan, cover the eggs with an inch of cold water.

1

– Bring the pan to a rolling boil, turn off heat, cover, and let the eggs sit. Rinse with cold water, and let it sit in cold water to cool.

2

– Peel and chop the eggs, and place in a bowl. Mix in the hummus, tahini, onions, chives and vinegar.

3

– Season to taste with salt and pepper.

4

Enjoy!

Hi, I’m Liren.  I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...

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