Keep it as is for slathering on sandwiches and burgers, or thin it out with a little water for a creamy salad dressing. Excerpted with permission from The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude ^{[1]  [1]}©2012 by Brian Patton.  Published with permission of New World Library.

Makes: 1½ cups

• 1/2 cup tahini
• 2 tablespoons fresh lemon juice
• 1/2 cup water
• 1/2 clove garlic
• 2 teaspoons chopped fresh Italian parsley
• 2 teaspoons chopped fresh mint
• 1 teaspoon extra-virgin olive oil
• Pinch of smoked paprika
• Salt and pepper

In a food processor or blender, combine the tahini, lemon juice, water, garlic, parsley, mint, oil, and paprika, and puree until smooth. Season to taste with salt and pepper.

• See VegKitchen’s selection of Classic Salad Dressings. ^[2]