This recipe was taught to me by Mohamed Ahmed former owner of Abdul's Afandy restaurant in Minneapolis:
1/2 C Tahini made from lightly toasted sesame seeds
2 cloves of garlic
1/3 C EVOO
Juice of one lemon (depending on the tartness of the lemon)
Process the garlic first, then add the tahini, EVOO and lemon juice.
Add 1/2 C water
Alternately add more lemon juice and water until you get the consistency and taste you are looking for.
Then add Salt, white pepper, a pinch of cayenne, and for variety a pinch of cumin.