Vegetable-forward dining? There's an app(etizer) for that. Photograph by Douglas Merriam.
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.