This recipe calls for 1 inch of fresh ginger, but I like to keep peeled pieces of ginger in the fridge in a jar filled with Sherry.  Fresh ginger, with a subtle hint of gingery sherry, is always available and keeps for months.  The ginger infused sherry can be used for other recipes.  But buy your sherry at the liquor store.  Cooking sherry is foul.

1 inch fresh ginger, peeled and chopped
3 cloves garlic, chopped
1/4 cup olive oil
2 tablespoons low sodium tamari (good soy sauce, if not using low sodium then use about 1 tablespoon)
2 tablespoons tahini (you could try peanut butter as an alternative)
1/4 cup sweet onion (Vidalia or similar)
1 tablespoon rice vinegar or juice of 1 medium sized lemon
Red pepper flakes (optional)

Put ginger and garlic in a small food processor and cover with the oil.
Blend ingredients to a fine paste.
Add remaining ingredients to the processor and blend until thick and combined.

Makes about 1/2 cup.