Instructions

1. Halve and pit 2 large ripe avocados. Scoop out the flesh into a small bowl. Halve 1 medium lime and squeeze the juice from 1 half over the avocado (reserve the remaining half). Smash the avocado with a fork until mashed. Place the bowl in a 9x13-inch baking dish.
2. Create a small cup from a 4 to 5-inch square sheet of aluminum foil that is wide enough to hold a piece of charcoal. Place on the other side of the baking dish and pour 1 tablespoon neutral oil into the cup. It’s preferable to smoke the avocado outside, so place the baking dish outside if you can.
3. Hold 1 charcoal briquette with tongs and heat over the flame of a gas burner or directly on an electric stove burner, turning occasionally, until red hot, 5 to 10 minutes total (make sure your hood and exhaust is on and your windows are open). Alternatively, if you have a portable butane stove, use it outside to heat the charcoal to keep the smoke outdoors.
4. Place the lit charcoal in the oil. Cover the baking dish with aluminum foil and let sit for 10 to 15 minutes. Meanwhile, prepare the remaining ingredients.
5. Trim and seed 1/2 medium serrano or jalapeño pepper. Place in a mortar and pestle, add 1 garlic clove and 1/2 teaspoon kosher salt, and smash into a paste. (Alternatively, finely chop the pepper and garlic and smash and mince it with the salt against the cutting board until it forms a paste.)
6. Transfer the paste to a medium bowl. Add 1/4 cup tahini, 1/4 cup whole-milk yogurt, and the juice of the reserved lime half, and mix until combined.
7. When the avocado is ready, add to the tahini mixture and gently fold to combine. Taste and season with more kosher salt as needed. Transfer to a serving bowl and drizzle with extra-virgin olive oil. Enjoy at room temperature or cold with pita bread.