Pistachio Dip

By Wewah

Ingredients

• 1/2 c. plus 1 tsp. vegetable oil, plus more for drizzling
• 16 garlic cloves, peeled
• 1 1/2 c. pistachios
• 1/2 c. pumpkin seeds
• 1 poblano chile
• 3 scallions, white and light green parts, cut into 1” pieces, plus 2 thinly sliced for serving
• Kosher salt
• 1 bunch cilantro, coarsely chopped, plus leaves and tender stems for serving
• 3 T lime juice, plus half a lime for squeezing over
• 1 radish, thinly sliced, (optional)

Details

Servings 2
Adapted from bonappetit.com

Preparation

Step 1

Combine 1/2 cup oil and garlic in a small saucepan over medium-low heat. Cook, swirling pan occasionally, until garlic is tender, 12–15 minutes. Let garlic cool in oil.

Meanwhile, preheat oven to 350°. Spread pistachios and pumpkin seeds on a rimmed baking sheet and cook until lightly toasted, 6–8 minutes. Measure out ½  cup nut mixture and roughly chop; season with remaining 1 tsp. oil and 1 tsp. salt.

Heat broiler. Broil poblano on a foil-lined baking sheet, turning occasionally, until blackened, 8–10 minutes.  Transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, and roughly chop.

Heat a large cast-iron skillet over medium-high heat until a drop of water flicked on the surface sizzles on contact. Add scallions to skillet and press down using the back of a spatula until charred, about 3 minutes. Continue to cook and press until scallions are mostly charred all over, about 4 more minutes. Let cool to room temperature.

Combine garlic and oil, poblano, charred scallions, cilantro, lime juice, remaining pistachio-pumpkin seed mixture, and 2 tsp. salt in a blender and process until smooth, scraping down sides of machine as needed (you may need to add a tablespoon or two of water to keep things moving).

Transfer dip to a plate and top with chopped pistachio-pumpkin seed mixture, cilantro leaves, and radishes, if using. Squeeze lime juice over and scatter with scallions. Serve with sturdy crackers.