Place all of the ingredients into a high-speed blender and blend until smooth and creamy. Depending on the consistency of your tahini, you may need to add a splash more of water to thin it if it seems too thick (mine usually is). It should be a little thicker than a typical salad dressing.
This will keep the fridge in an airtight container for about a week.
Make sure to always stir up your tahini well before measuring it out. As it sits, the natural oil in the tahini separates from the paste and you want to make sure it’s nice and evenly mixed up.