Ingredients
- ¼ cup hazelnuts, coarsely chopped
- 2 tablespoons white distilled vinegar
- ½ red or green jalapeño pepper or habanero chile, seeds removed, finely chopped
- 1 garlic clove, finely grated
- Kosher salt
- Pinch of sugar
- ½ cup labne, full-fat Greek yogurt, or sour cream
- 2 tablespoons tahini
- 1 tablespoon fresh lemon juice or white wine vinegar
- 1 pound green beans or Romano beans, ends trimmed if you like
- 1 tablespoon vegetable oil Freshly ground black pepper
Preparation
Step 1
Toast hazelnuts in a small skillet over medium heat, shaking the skillet pretty frequently, until golden brown and starting to smell like browned butter, about 5 minutes; set aside.
Combine vinegar, jalapeno and garlic in large bowl; season with salt and sugar and set aside.
In another bowl, combine the labne, tahini, and lemon juice, and season with salt.
Heat a large cast-iron or stainless-steel skillet over high heat. Toss the green beans with the oil and season with salt and pepper. Throw them into the hot skillet and cook, tossing frequently, until the green beans are lightly charred on all sides but still bright green and with some snap to them (army green = soft beans), about 4 minutes.
Remove the skillet from the heat and, using tongs, add the beans to the bowl with the jalapeño mixture, tossing to coat. Let them sit in this for a minute or two to absorb some of that vinegary heat.
Spoon some of the creamy tahini onto the bottom of a serving platter and top with the green beans and hazelnuts.
DO AHEAD: Creamy tahini can be made 5 days ahead and refrigerated.