Tahini Dressing

From Vegan with a Vengeance by Isa Chandra Moskowitz

• 8 tsp olive oil
• 3 cloves garlic, chopped
• 1/2 c. tahini
• 2 tsp balsamic vinegar
• 1/2 tsp salt
• juice of 1 lemon
• fresh black pepper
• 1/2 tsp paprika
• 1/4 c lightly packed fresh parsley
• 1/2 c cold water

1. Heat the garlic in 6 tsp olive oil in a small saute pan over very low heat for 2 min, just until its fragrant.  Important not to burn!
2. Place the heated garlic and all of the other ingredients, except the parsley, in the food processor and blend until smooth. 
   
3. Add the parsley and pulse until the parsley is very finely chopped, but not pureed.
4.  Refrigerate at least 1/2 hr in an airtight container.  You may need to mix in a little xtra water once chilled.