Tarator bi Tahina

• 2/3 cup lemon juice or the juice of 2 1/2 lemons, or more to taste
• 2/3 cup tahina paste
• 13 cloves garlic, or to taste, crushed
• Salt
• 2 tablespoons finely chopped flat-leaf parsley to garnish

1. Blend all the ingredients together in a food processor or blender, adding enough cold water to achieve a smooth, light cream.
2. Taste and add more lemon juice, garlic, or salt until the flavor is fairly strong and sharp.
3. Serve in a shallow bowl sprinkled with chopped parsley and provide Arab or other bread to dip in it.
4. Or use as a sauce to accompany falafel (page 61) or grilled meats and salads.
5. An Egyptian way is to flavor this with 1/2 teaspoon ground cumin and to garnish with a sprinkling of olive oil and a dusting of cumin and chili pepper.
6. For a parsley-and-tahina cream, badounes bi tahina, stir in 1/2 cup finely chopped flat-leaf parsley.
7. For a wonderful version rich with pine nuts, tahina bi senobar, fry 11 1/2 cups pine nuts in a drop of oil over low heat, shaking the pan, until lightly golden, and stir them in.
8. This is particularly good as a sauce for fried or grilled fish.

lemon juice, tahina paste, garlic, salt, flatleaf parsley

Taken from www.epicurious.com/recipes/food/views/tarator-bi-tahina-373174 (may not work)