Place tahini, ¼ cup water, 2 Tbsp. lemon juice, garlic, salt, cumin, sumac and cayenne in blender and process on high speed. With the blender running, continue adding more water 1 to 2 Tbsp. at a time until sauce becomes a smooth with the consistency of mayonnaise. Add parsley and process to incorporate.
Great as a dip for our Lamb Kebabs with Baharat Glaze.