Title: Tahini Dip (Vegan Without the Garnish)
Categories: Dip Spread Vegetarian
Yield: 2 Servings

1	lg	Garlic clove; crushed
1		Lemon; juiced
5	tb	Tahini
1	ts	Ground cumin
2	tb	Parsley, finely chopped
		Dark sesame oil to thin out
1	tb	Sesame seeds; browned
1		Hard-boiled egg, sliced - to garnish
		Salt to taste

This unusual dip has a strong, distinctive flavour reminiscent of Middle Eastern cookery - its source. It is delicious with pitta bread, and with florets of raw cauliflower to dip into it.

Blend the crushed garlic, lemon juice and tahini in the liquidizer until; they make a smooth pur‚e. Season with the cumin and add salt to taste. Stir in the parsley and mix well. Thin out to a dipping consistency with more sesame oil.

Put into a serving-dish and sprinkle with the toasted sesame seeds. Put the slices of hard-boiled egg around the edge as a garnish.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

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