1 lb Vermicelli
3 tb Tahini
2    Cloves Garlic -- finely
Minced
2 tb Lemon Juice
Salt And Pepper
1 tb Water
1/2 c  To 3/4 Cup Olive Oil

Mix tahini, garlic, lemon juice, salt, pepper, and water. Blend until
smooth. Gradually add the olive oil, while whisking until smooth and
medium thick. Boil the vermicelli and drain. Cool under water and toss with
sauce. Add fresh vegetables if desired.