Saving this recipe which I got from my mum (in the process of packing, so I can't be sure to ever find this paper again!).
Prep time: 10 mins
Cooking: 5 mins
Makes 2 cups
-- 3 Tbs. white sesame seeds
-- 1/4 c. oil
-- 3 Tbs. fresh lemon juice
-- 2 Tbs. tamari (or soy sauce)
-- 2 Tbs. tahini (or sesame paste)
-- 2 Tbs. chopped fresh parsley
-- 1 tsp. ground mustard
-- 1/2 tsp. chopped garlic
-- 1/2 tsp. salt
-- 1/8 tsp. cayenne pepper
-- 1/8 tsp. black pepper
-- 1/2 c. water
In a small skillet, dry roast the seeds on medium heat for 5 mins, stirring constantly until seeds brown. Remove and cool 5 mins.
In blender/food processor, combine cooled seeds and the rest of the ingredients and blend until smooth.
Serve immediately or refridgerate until ready to use. May be stored, covered in fridge for one week.