Directions

1. Make the tahini sauce  Mix the tahini, yogurt, and lemon juice plus 2 tablespoons of warm water in a small bowl and stir until smooth. If the sauce is too thick to drizzle, mix in another tablespoon of water. Stir in the salt and a pinch of black pepper. Taste and add more lemon or salt as needed. Set aside.

2. Cook the beans  Put the beans, olive oil, and salt into a 12-inch, heavy bottomed skillet set over medium-high heat. Add ½ cup water and bring to a simmer. Cover the skillet and steam the beans, about 4 minutes. Remove the cover. The beans should be cooked but still crunchy. Increase the heat to high, boil off the remaining water, and sauté the beans until tender and charred in places, about 6 minutes. (Use tongs to toss the green beans occasionally as they sauté.)

3. Serve Spread half of the tahini sauce on a serving platter. Arrange the green beans on top and spoon more of the sauce over them. Sprinkle the sumac over the beans. Top with the herbs and flaky salt.