This tahini sauce adds flair to simple steamed green beans, but it’s also great with potatoes, carrots, broccoli, or cauliflower.
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.
In a pot fit with a steamer insert, bring an inch or so of water to a boil over high heat. Put the green beans in the steamer, sprinkle with kosher salt, cover tightly, and steam until just tender, about 3 to 5 minutes. The benas should be neither crisp nor soft but exactly in between (bite into a bean to check).
Drizzle the sauce over steamed green beans and sprinkle with the sesame seeds, if using.
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