-In a skillet over medium-high heat, toast the sesame seeds unit lightly colored, about 7-8 minutes. Keep stirring so it will not burn or be over toasted.Turn off the heat and set aside.
-In another skillet over low-medium heat, add the flour and keep stirring for about 5 minutes. Watch out as we do not want the flour to color. Turn off heat and transfer the flour to a clean bowl.
-Finely grind seeds in food processor or coffee grinder. Make sure to stop and scrape the sides every now and then.
-Slowly add the vegetable oil and flour until it's a creamy consistency.
-In a medium bowl, combine the garlic and lemon juice. Let the mixture rest for 10 minutes, to give the garlic time to infuse the lemon juice with flavor.
-Pour the mixture through a fine-mesh sieve into another medium bowl. Press the garlic solids with a spatula to extract as much liquid as possible. Discard the garlic.
Add the tahini paste, salt and cumin to the bowl. Whisk until the mixture is thoroughly blended.
Add water 2 tablespoons at a time, whisking after each addition until smooth. (It may seize up, don’t worry.) After about 6 tablespoons, you will have a perfectly creamy and smooth, light-colored tahini sauce.
If desired, thin with additional water for a more drizzly sauce. Adjust if necessary—if you’d like more tang, add more lemon, or for more overall flavor, add another pinch of salt. Your tahini sauce is ready to serve!