Swiss Chard Tahini Dip Food

SWISS CHARD STALK AND TAHINI DIP

Swiss Chard Stalk and Tahini Dip image

If you are making a Swiss chard dish and don't know what to do with the stems, save them for this luscious and ingenious Middle Eastern appetizer. Serve it with warm Arabic bread.

Provided by Martha Rose Shulman

Categories easy, quick, dips and spreads

Time 20m

Yield About two cups

Number Of Ingredients 6

Ingredients

1 pound Swiss chard stalks, coarsely chopped (about 4 cups)
Salt to taste
2 to 4 garlic cloves (to taste), peeled, green shoots removed
1/2 cup sesame tahini, stirred if the oil has separated
1/4 to 1/2 cup freshly squeezed lemon juice, to taste
1 tablespoon extra-virgin olive oil

Steps:

Steam the chard stalks about 15 minutes or until tender when pierced with a fork. Drain well, and allow to cool. Place in a food processor fitted with the steel blade. Puree, stopping the machine from time to time to scrape down the sides.
In a mortar, mash the garlic with 1/2 teaspoon salt until you have a smooth paste. Add to the chard stalks. Process until smooth. Add the tahini, and again process until smooth. With the machine running, add the lemon juice and salt to taste. Stop the machine, taste and adjust seasonings.
Transfer the dip to a wide bowl. It will be a little runny (unless the tahini you used was thick) but will stiffen up. Drizzle on the olive oil and serve.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 16 grams, Carbohydrate 10 grams, Fat 20 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 220 milligrams, Sugar 1 gram

SWISS CHARD-TAHINI DIP

Swiss Chard-Tahini Dip image

If you love hummus or baba ghanoush, this dairy-free dip will become a new favorite. Just make sure you have plenty of warm flatbread to scoop it all up.

Categories Bon Appétit Dip Appetizer Hors D'Oeuvre Sesame Chard Leafy Green Garlic Condiment

Yield Makes about 2 1/2 cups

Number Of Ingredients 7

Ingredients

2 bunches green-stemmed Swiss chard (about 1 1/2 lb.)
2/3 cup extra-virgin olive oil, divided, plus more
5 garlic cloves, finely chopped
1/2 cup tahini
1/3 cup fresh lemon juice
Kosher salt
Toasted flatbread and lemon wedges (for serving)

Steps:

Remove ribs and stems from Swiss chard leaves and finely chop. Tear leaves into small pieces. Set both aside separately.
Heat 1/3 cup oil in a large pot over medium-low. Cook reserved ribs and stems, stirring often and adding a splash of water if they start to brown, until tender, 5-7 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Add reserved chard leaves by the handful, letting them wilt before adding more; cook, tossing, until all the leaves are wilted and tender, 10-12 minutes total. Let cool. Squeeze excess liquid from mixture into a measuring glass. (You should have about 1/2 cup liquid.)
Place Swiss chard mixture and 1 Tbsp. cooking liquid in a food processor and add tahini, lemon juice, and 1/3 cup oil. Season with salt and process, adding more cooking liquid if needed, until dip is creamy and only speckles of chard remain. This could take up to 5 minutes. Season with more salt if needed.
Transfer dip to a serving bowl and drizzle with more oil. Serve with flatbread and lemon wedges.
Do Ahead
Dip can be made 3 days ahead. Cover and chill.

SWISS CHARD IN TAHINI SAUCE

Swiss Chard in Tahini Sauce image

Called Mtabel Al-Silek in Lebanon, this is good for using up the ribs of Swiss chard leftover from recipes where only the leaves are used. Can be used in stuffed cabbage, stuffed Swiss chard, with rice, or as a dip. "From the Tables of Lebanon" cookbook.

Provided by Sharon123

Categories Chard

Time 20m

Yield 2 cups, about

Number Of Ingredients 8

Ingredients

1 cup water
2 cups swiss chard ribs, cut into 2-inch pieces
1/2 cup tahini
2 medium garlic cloves, minced
1/2 cup fresh lemon juice
1 teaspoon salt
2 teaspoons fresh parsley, finely chopped
3 tablespoons extra virgin olive oil

Steps:

Bring the water to a boil in a medium pot, and add the Swiss chard ribs. Cover and simmer for 10 minutes. remove the ribs and drain well.
Place the ribs in a food processor, and finely chop. Add the tahini, garlic, lemon juice, and salt, and blend well.
Spread the blended mixture(silek) on a large, shallow plate, and garnish with the parsley. Sprinkle with the olive oil, and serve cold.

Nutrition Facts : Calories 539.4, Fat 49.2, SaturatedFat 6.9, Sodium 1212.9, Carbohydrate 21, Fiber 5.9, Sugar 1.6, Protein 11.1

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