Charred Broccoli Salad With Figs

A high-speed blender will give you the smoothest consistency for the broccoli-tahini purée in this adaptation of the charred broccoli salad from Bacchanal Wine in New Orleans. You can also use a food processor; the finished purée will just have more texture. This recipe makes more purée than you need, but you can use the hummus-like condiment as a dip for warm pita or raw vegetables, or as a sandwich schmear.