Tahini Cream Salad
from A Book of Middle Eastern Food by Claudia Roden

In Middle Eastern countries, Tahini Cream Salad is served as an appetizer with pita bread and invariably appears as an accompaniment to most cold, and some hot, main dishes. Tahini is a paste, similar to peanut butter, made from sesame seeds.

1 - 3 cloves garlic
Salt
1/4 cup lemon juice, or less
water
1/2 cup tahini (recipe for Homemade Tahini)
1/2 tsp. ground cumin (optional)
6 Tbsp. chopped fresh parsley
Sliced hard-boiled egg, to garnish (optional)

Crush the garlic with salt. Mix it with a little of the lemon juice in a large bowl. Add the tahini and mix well. Add the remaining lemon juice and enough cold water to achieve a thick smooth cream, beating vigorously. Season with salt and cumin, if liked; taste and adjust seasoning. It should have a tart taste.

Serve Tahini Cream in a bowl garnished with the hard-boiled egg, if using, and with toasted pita bread on the side.