Combine white wine vinegar, shallot, garlic clove, salt, and pepper in a food processor.

Process until coarsely pureed.

Add pre-soaked and cooked garbanzo beans and tahini (or peanut butter) to the food processor.

Mix to form a paste.

Lightly toast sesame seeds in a pan over medium heat, tossing until aromatic.

Add the toasted sesame seeds to the food processor.

Slowly drizzle in sesame oil while the food processor is running until the dressing is smooth and emulsified.

Garnish with parsley and extra sesame seeds if using as a dip.