Best 4 Chard Stalk Chickpea Tahini And Yogurt Dip Recipes

CHARD STALK, CHICKPEA, TAHINI AND YOGURT DIP

Steps:

• Steam chard stalks over 1 inch water until tender when pierced with a fork, 15 to 20 minutes. Drain well in a strainer for 10 minutes. Place in a food processor fitted with the steel blade, along with chickpeas. Purée, stopping the machine from time to time to scrape down the sides.
• In a mortar, mash garlic with 1/2 teaspoon salt until you have a smooth paste. Add to chard stalks and chickpeas. Process until smooth. Add tahini, yogurt and cumin and process until smooth. With machine running, add lemon juice, olive oil and salt to taste. Stop machine, taste and adjust seasonings.
• Transfer dip to a wide bowl. It will probably be runny but will thicken. Serve with pita and/or crudités.

MUTABBAL SILIK (CHARD-TAHINI DIP)

Steps:

• Bring a large pot of water to a boil. Remove the tough ends of the chard stalks and reserve for another use. (It's okay for some stems to remain.)Rinse the chard and blanch it in boiling water for about 2 minutes or until tender. The leaves should pluck easily from the stalks but still hold together. Drain and run under cold water to stop the cooking process. Squeeze well with your hands to remove excess water.
• Chop the chard and add it to a food processor along with the garlic, lemon juice and zest, salt, and oil to make a smooth paste. Blend at medium speed until the leaves form small pesto-like flecks. Drizzle in the tahini and pulse until it's a uniform pale green color. Scrape down the sides of the bowl as needed. Adjust the salt and lemon juice to taste.
• When ready to serve, scoop the chard mixture onto a serving plate, drizzle it with the oil, and garnish with the sumac and Aleppo pepper.

CHARD STALK, CELERIAC AND LEEK SOUP

Steps:

• Heat olive oil over medium heat in a soup pot or Dutch oven and add leeks. Cook, stirring, until tender but not colored, about 5 minutes. Add a generous pinch of salt and add chard stems, celeriac, potato and water or stock. Stir together and bring to a boil. Add salt to taste (I use about 1 teaspoon per quart of water to start when making soup).
• Reduce heat to low, cover and simmer 45 minutes.
• Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover top of jar with a towel pulled down tight, rather than airtight with the lid. Return to pot and heat through, stirring. Season with salt and pepper. If desired, thin out with a little more water or stock. Garnish each serving with chopped parsley or celery leaves.

SWISS CHARD STALK AND TAHINI DIP

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.