This is a lovely way of adding flavour and protein to a vegan dish; my thanks to Heidi of 101 Cookbooks, whose recipe I have adapted:
2 tbs tahini (Sesame seed paste, rather like a sesame seed version of peanut butter; you can get it in the World Foods section of Sainsbury's, and occasionally in Tesco's)
2 tbs lemon juice
1 clove garlic, crushed
1 tbs boiling water
Shake everything together until it goes more-or-less solid. Is wonderful stirred through, say, bulghur wheat and chickpeas.
You could also make a similar dressing with peanut butter; Heidi suggests using rice vinegar instead of lemon juice with this - also very good, but quite different!