Yield: Yields about 6 Tbs., enough for 1 to 1-1/4 lb. steamed vegetables.
Try this sauce on steamed green beans, potatoes, carrots, broccoli or cauliflower. For steaming times and vegetable prep tips, see Vegetables, Perfectly Steamed & Delciously Sauced. Look for tahini in cans or jars on supermarket shelves near the peanut butter or in the ethnic or natural foods section.
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Peel the garlic clove and chop it finely. Sprinkle the chopped garlic with a pinch of salt and then use the flat side of your knife to repeatedly scrape the garlic against the cutting board, mashing it into a paste. Transfer the garlic paste to a small bowl and add the tahini. Whisk to blend. Gradually whisk in the lemon juice; at first the tahini will thicken, but as you add more and more lemon juice it will begin to loosen. Once all of the lemon juice is added, whisk in water 1/2 Tbs. at a time until you reach the consistency of a creamy sauce. Stir in the cumin and more salt to taste.
Drizzle the sauce over steamed vegetables and sprinkle with the sesame seeds, if using.
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