by Jenn Armentrount, from Fine Cooking
1 medium clove garlic
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.