This is a super easy, incredibly flavorful dip. Serve it with sliced baguette or crackers.
|1 t||toasted sesame oil|
|1⁄2 c||olive oil|
|6 clv||garlic (3 chopped and 3 left whole)|
|2||poblano peppers (seeds and ribs removed, chopped)|
|1⁄2 t||coriander seeds|
|1 c||chickpeas (canned)|
|2||sardine fillets (canned)|
|1||lemon (juice of)|
|2 T||parsley (fresh, chopped)|
In a small skillet, heat the sesame oil and ollive oil over medium heat. Add the chopped garlic, poblano, coriander seeds, and tahini. Sauté until the garlic is golden, about 4 minutes.
Place the whole garlic cloves, chickpeas, sardines, lemon juice, and salt in a blender. Add the warm garlic-oil-tahini mixture to the blender, and purée until smooth. Transfer to a bowl, then fold in the chopped parsley and serve.