Yeah, just to clarify my earlier post, I don't frequent Zankou so I was speaking generically. My experience in Lebanese restaurants taught me that the garlic stuff is called toum, and some places make it like a thick sauce, while others make it drier like a paste. Tahini is a completely different and unrelated (other than also being delicious) thing.
The stuff in the small container is toum (garlic sauce). The other, darker, sauce is tahini (sesame paste).
Ok, who has some good recipes so i can make this at home. I am too far away to get my Zankou fix.
And thats how you get ants!
Oh man...I hate beets, but those pickled ones...ooooooofa!