In a heavy bottomed pan dry roast sesame seeds. Keep the heat low or medium and keep stirring. sesame seeds get charred very fast. When the seeds pop up and turn light brown, remove the pan from heat, and allow the seeds to cool down.
When the seeds are cold, grind them in a grinder for a minute. On opening the gringer you will notice that seeds have turned pasty. This is because sesame seeds naturally contain oil. Now add one tablespoon olive oil to this paste and grind for a minute once again. open the jar and check the consistency of the paste. Repeat the process of adding oil and grinding till you get perfect consistency of the paste. Add a pinch of salt when you grind one last time. Tahini paste is ready. This is used in making hummus.
Pour this paste in a large mixing bowl. Add garlic paste and lemon juice to this paste. Also add salt to taste. Start whisking the paste with the help of a whisker. After some time you will notice that the paste has become stiff. Add a tablespoon of lukewarm water and whisk once again. Repeat the process of adding lukewarm water and whisking till you get perfect consistency of the sauce. For using as a dip keep slightly thin consistency.
Finally add chopped parsley to the sauce. Sprinkle some paprika on top just before serving.
You can store the sauce in airtight container in refrigerator. It stays good for about a week.
Work gradually with tahini paste. Add olive oil or water in small amounts gradually to get perfect consistency.
Serve as a dip with nachos, hummus or even wafers. Apply on pita bread sandwich or drizzle as a dressing on various dishes.