Green Chile Tahini Sauce

• 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)

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. 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. Cover and refrigerate for several days. Use at room temperature.