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.
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.
All in all we found the sauce to be unbalanced. The tahini had a bitterness to it that we just couldn't get past and the lemon was very strong.
Very very good, we added a pinch of cayenne, and now it's perfect!
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