Charred serene and white bean dip

• 2 serrano peppers, halved and stems cut off

• 5 Tbsp olive oil (DIVIDED)

• 4 large cloves garlic, minced

• 3/4 cup minced shallot (~1 large shallot)

• 1 (15-ounce) can cannellini beans

• 1/2 tsp each sea salt and black pepper

• 1/4 cup tahini

• 1/4 cup lemon juice

Preheat the oven to 425 F (218 C). Spread the peppers out on a baking sheet lined with foil (or a bare baking sheet brushed with oil) and roast for 15-20 minutes, flipping the peppers halfway to ensure even charring.

n a medium saucepan over medium heat, warm 2 tablespoons of olive oil. Once hot, add the garlic and shallot, sautéing until softened and translucent — about 3 minutes. Lower heat to medium-low and add the cannellini beans and the salt and pepper. Mix well to combine and heat for 3-5 minutes or until the beans are warmed through.

Remove peppers from the oven and carefully wrap the foil around them to steam for a few minutes. Then carefully peel away the skin and remove the seeds, making sure to wash your hands thoroughly after.

Add the bean mixture, charred peppers (start with just 1 if you prefer less heat), tahini, and lemon juice to a food processor. Blend for about 1 minute, scraping down the sides as needed. Then, with the processor running, carefully stream in the remaining 3 tablespoonsof olive oil until the mixture is creamy and smooth.