I developed this vegetarian recipe for New Mexico Flavors in World Cuisine, a class I offer at Las Cosas Cooking School. Give the healthy dip a New Mexico kick with green chile and serve it with smoky grilled fennel and crispy tortilla chips.
15-ounce can of white cannellini beans, drained
2 cloves garlic
2 tablespoons lemon juice
4 tablespoons olive oil
½ teaspoon red pepper flakes
⅓ cup tahini (ground sesame seeds)
¼ cup New Mexico green chile, roasted, peeled, seeded, and chopped
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
2 medium heads fennel
2 teaspoons olive oil
¼ teaspoon kosher salt
¼ teaspoon fresh ground pepper
4 6-inch flour tortillas
- Combine the dip ingredients in a food processor and process until smooth. Check the seasonings and adjust with additional salt if necessary.
- Meanwhile, peel the outermost layer from the fennel bulbs. Cut each in half lengthwise and cut away the core. Lay halves cut-side down on a cutting board and slice lengthwise into finger-size wedges. Place wedges in a medium bowl and toss with olive oil, salt, and pepper.
- Prepare a grill for medium-high heat. Using a vegetable grill basket, grill fennel until lightly charred, about 4 minutes per side. Set aside.
- Grill the tortillas briefly on each side to create grill marks and warm them. Stack and cut into 8 wedges.
- Drizzle dip with additional olive oil and serve.