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3 Tbsp. tahini
1 clove garlic
1/2 tsp. salt
Juice of 1 to 2 lemons
1 bunch parsley, chopped fine
6 boiled eggs, cut in quarters

In a bowl, mash garlic with salt. Add tahini and lemon juice. Stir
until creamy. Add water to desired consistency. Mix tahini and
chopped parsley. Arrange quartered eggs on platter. Pour tahini
over eggs. Chill and serve.

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