Lebanese Parsley Dip

150 ml/1/2 pint tahini
2-3 cloves garlic, peeled and crushed
150 ml/1/2 pint lemon juice
4 tablespoons water
pinch of salt
40 g/11/2 oz chopped parsley

Beat the tahini in a bowl until smooth. Add the garlic with the lemon juice, water and salt. It should be the consistency of fairly thick cream; if necessary, thin with a little more water. Stir in the parsley and serve with pitta bread or crudites. SERVES 4 to 6