Here's how I make it:
By Leora Barak
1/4 cup sesame tahini (I use Nuts to You Nut Butter Organic Sesame Tahini)
1/4 cup water
1 clove garlic, minced
1/4 teaspoon salt
Pinch of black pepper
1 1/2 tbsps extra virgin olive oil
1 1/2 tbsps freshly squeezed lemon juice
Combine all ingredients and mix well with hand blender.
Pour on a serving plate or bowl, drizzle with olive oil and garnish with paprika, parsley and za'atar.
This sauce can be stored in the refrigerator, in an airtight container, for about 2 weeks.