Toast the hazelnuts in a small skillet over medium heat, shaking the skillet pretty frequently, until they’re golden brown and starting to smell like browned butter, about 5 minutes; set aside.

Combine the distilled vinegar, jalapeño, and garlic in a large bowl; season with salt and sugar, and set aside.

For the labneh: In another bowl, combine the yogurt / sour cream, tahini, and lemon juice, and season with salt. (I like this sauce on the thicker side—better for dipping—but if you like, you can thin it out with a bit of water to get a more drizzly consistency.)

Heat a large cast-iron or stainless-steel skillet over high (yes— 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 labneh onto the bottom of a serving platter and top with the green beans and hazelnuts.