Creamy tahini gets blended with poblano chile and garlic for a flavor-packed, healthy dip from the Pollan Family's newest cookbook, Mostly Plants.
The Pollans like to serve this sauce alongside their Cauliflower, Spinach, and Chickpea Patties.
Adapted from Mostly Plants by Tracy, Dana, Lori & Corky Pollan. Copyright © 2019 by Tracy, Dana, Lori & Corky Pollan. Used with permission by Harper Wave. All rights reserved.
- 1 ½ cups roughly chopped poblano pepper
- 1 clove garlic, quartered
- ⅓ cup tahini (sesame paste)
- 3 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
In a blender or food processor, combine the poblano, garlic, tahini, lemon juice, olive oil, and ¼ cup water and blend until smooth. (If the sauce is too thick, add water as needed to reach the desired consistency.) Season with ½ teaspoon salt and ⅛ teaspoon pepper. Set aside. (The dressing can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.)