1 pound broccoli, stem ends trimmed and stalks peeled
1/3 cup tahini
1 tablespoon harissa or Thai chili paste
1 tablespoon lemon juice
¼ teaspoon sea salt
1. Bring 1 inch of water to a steady boil in a large saucepan. Cut broccoli lengthwise so the florets are 1-2 inches wide and are attached to the long stems. Place broccoli in a steamer basket, cover and cook over the boiling water until just tender, 3-6 minutes. Reserve 1/3 cup of the broccoli-steaming liquid.
2. Place tahini in a blender, with the motor running gradually add the reserved cooking liquid. Add harissa or Thai chili paste, lemon juice, and sea salt and blend until smooth, scraping down the sides as necessary. Serve the broccoli with the sauce.
Makes 4 servings