In a medium sized bowl whisk together yogurt, tahini, lemon juice and garlic until smooth. Season with salt and black pepper.
Depending on the thickness of your yogurt, add water by the tablespoon until your desired thinness is reached (1 tbsp water will be more similar to a dip and 2-3 tbsp will be more of a dressing) and whisk to combine.
For serving, top with pomegranate seeds, drizzle with olive oil if desired, and sprinkle with parsley and chili powder.
