by Jenn Armentrount, from Fine Cooking

1 medium clove garlic                                  

Kosher salt                                                     

3 TBSP tahini                                                

3 TBSP fresh lemon juice

1 lb. green beans, trimmed

2 tsp toasted sesame seeds for garnish *optional

Mince the garlic.  Sprinkle the chopped garlic with a pinch of salt and use the flat end of your knife to repeatedly scrape the garlic against the cutting board, mashing it into a paste.  Transfer 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 the lemon juice is added whisk in water ½ TBSP at a time until you reach the consistency of a creamy sauce.  Stir in cumin and salt to taste.

Put the beans into a pot with a steaming basket, sprinkle with kosher salt, cover and steam until just tender, about 3 to 5 minutes.  To serve, drizzle the sauce over the beans and sprinkle with sesame seeds if using.