• 1/2 small head of garlic, peeled and crushed
• Salt to taste
• 1/2 cup taheena (sesame seed paste)
• 1/4 cup cold water
• 3 tablespoons lemon juice
• 1 tablespoon hot pepper, finely chopped
• 1/4 cup finely chopped parsley
• 1 tablespoon olive oil

1. In a blender, mix the garlic with the salt and taheena; then add the water, lemon juice, and hot pepper and blend further. Add more water a little at a time until sauce becomes light in color and the same consistency as mayonnaise.
2. Place the sauce on a serving platter and garnish with the parsley; then sprinkle with the olive oil. Refrigerate for at least half an hour before serving.
3. Variation: Add six chopped hard-boiled eggs and serve as an appetizer or a salad.

From "From the Lands of Figs and Olives" by Habeeb Salloum and James Peters