½wholelemonskinned, small in size. incorporate a small amount of peel if desired.
drizzle of agave syrup or honeyif desired.
Stir tahini well. It's common for tahini to become separated in the jar, with the oil settling on top and solids on the bottom. Stir well before measuring.
Cut lemon in half. Remove seeds from the half you plan on using in the recipe. To skin the lemon, place the cut (flat) side of the lemon on a cutting board and gently cut the skin off, making sure you are cutting down and away from your fingers. Leave as much (or as little) skin on the lemon as you'd like.
Add all ingredients to a blender or large food processor. Blend until smooth. To make the dressing without a blender: Finely mince the garlic, parsley and lemon. Combine all ingredients into a large jar and shake well until combined.
Taste and adjust the seasoning. If you find it bitter, add a pinch of sugar or drizzle of honey.
If you prefer a thicker dressing, omit the water. You can always add more later to reach your desired consistency.
For a less pungent garlic flavor, roast the garlic before adding it to the blender.