Charred shishito peppers with a versatile lemony-garlicky tahini dip–an easy + delicious appetizer which is also fun to eat. Shishito peppers are mostly sweet, but once in a while, a rogue spicy one will catch you by surprise. 😅 Eat at your own risk! Lucky for us, every pepper on this plate was mild.
Lemony tahini dip: In a small bowl, mix about 1-2 Tbsp tahini with about 2 Tbsp olive oil until thoroughly combined. Stir in warm water, small amounts at a time, until you achieve the desired consistency. The dip may sometimes seize up, but don’t fret! Keep stirring vigorously, add a bit more water or oil and things will smooth out. Stir in a crushed garlic and about 2 tsp lemon juice, add salt + pepper. Taste and adjust the amount of lemon, salt and pepper if needed. Set aside. Before serving, drizzle on more olive oil and sprinkle with sumac and toasted sesame seeds.
Peppers: Rinse about 1 lb. of shishito peppers and pat dry. In a super hot cast iron pan, add a bit of neutral oil. Carefully add in the peppers and cook undisturbed on high heat for about 1-2 min until charred and blistered on the bottom. Stir and cook the other side for another minute or so. Transfer to a serving plate, top with sesame + sea salt, and serve with the tahini dip. Enjoy!