An excellent dip for pita bread.

1/2 head of garlic, peeled and crushed
Salt
1/2 C tahini
1/4 C cold water
3 T lemon juice
1 T hot pepper, finely chopped
1/4 C parsley, finely chopped
1 T olive oil
In a blender, mix garlic with salt and tahini. Add the water, lemon juice, and hot pepper and blend. Add more water a little at a time until the sauce becomes light in color and has the samme consistency as mayonnaise. Place on a platter, garnish with parsley and olive oil. Refrigerate for at least a half hour before serving.

You can add a half-dozen chopped hard-boiled eggs and serve this as an appetizer with a fork.