1/2 cup sesame tahini 1/2 cup extra virgin olive oil 1 1/4 teaspoons salt 1 teaspoon crushed garlic or garlic powder 1 teaspoon light miso 1/4 teaspoon pepper (I use white to
prevent black flecks) 1/4 cup lemon juice 1/4 cup white vinegar 1 tablespoon dried parsley flakes or 3 tablespoons fresh minced parsley