This tahini-based sauce has just a little kick at the end
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 fresh hatch chile or small poblano chile, roasted, peeled, seeded
  • 1/2 ounce of a 15-ounce cannellini or other white beans, drained (will yield 4 ounces)
  • 1/4 cup tahini
  • 2 tablespoon avocado oil or extra virgin olive oil
  • 1 teaspoon salt
  • juice of ½ lime
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives (or green onion tops)
Directions
  1. Step 1: Set 1 Hatch or poblano chile directly over a gas burner or a hot grill, or under a hot broiler, turning often, until chile skin blisters and blackens, about 5 minutes total. Cool, then peel off the blackened skin, remove the seeds and rinse under cool water. Chop.
  2. Step 2: Put 4 ounces of beans, ¼ cup tahini, 2 tablespoons oil, 1 teaspoon salt and the juice of ½ a lime juice into a blender. Add ½ of the roasted chile and 1/3 cup water. Blend smooth. Taste for spice and add remaining chile if desired and blend smooth. Consistency should be that of creamy salad dressing; to thin, add a little more oil or water.
  3. Step 3: Cover and refrigerate for several days. Use at room temperature.