CHARD STALK, CHICKPEA, TAHINI AND YOGURT DIP

Chard Stalk, Chickpea, Tahini and Yogurt Dip image

When you've bought a bunch of Swiss chard and used the leaves for another dish, like an oven-baked frittata with yogurt, Swiss chard and green garlic, save the stems. Then you can make this dip, which is a cross between hummus and classic Middle Eastern dip called silqbiltahina, made with chard stalks and tahini. I've added lots of yogurt to the mix. I love to use some red chard stalks because they give the dip a beautiful pale pink hue. This will keep for 3 or 4 days in the refrigerator. It will become more pungent as it sits.

Provided by Martha Rose Shulman

Categories dinner, lunch, appetizer

Time 35m

Yield Makes about 3 cups, serving 10 to 12

Number Of Ingredients 9

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Ingredients

1/2 pound Swiss chard stalks, sliced (about 2 1/2 cups)
Salt to taste
2 to 4 garlic cloves (to taste), peeled, green shoots removed
1 can chickpeas (or 1 1/2 cups cooked chickpeas), drained and rinsed
1/3 cup sesame tahini, stirred if the oil has separated
1/2 cup plain Greek yogurt or drained plain yogurt (low-fat or whole)
1/4 cup freshly squeezed lemon juice, to taste
1/2 teaspoon lightly toasted cumin seeds, ground
2 tablespoons extra-virgin olive oil

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.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 167 milligrams, Sugar 1 gram

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nomansadiq

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I can't wait to try this dip with different vegetables.

Sabbir Mahdi

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This dip is a perfect addition to my next potluck.

Chrissy Lohman

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I'm definitely going to make this dip again. It's a keeper!

Harsh Razz Zocy

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I doubled the recipe and it was still gone in no time! Everyone loved it.

The Skundle

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This dip is a great make-ahead appetizer. I made it the day before my party and it was even better the next day.

Victor Okechukwu

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I found this dip to be a bit bland. I would add more garlic and cumin next time.

Muhammad Sanullah

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This dip is a bit too tangy for my taste. I would add less lemon next time.

Kayo Jasmine

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I'm not a big fan of tahini, but I really liked this dip. The yogurt and lemon help to balance out the strong flavor of the tahini.

Sharon Serna

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This dip is a great way to get your kids to eat their vegetables. My kids love dipping carrots and celery in it.

Lutfur nahar Mukty

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I served this dip with pita chips and vegetables, and it was a hit with my family and friends.

Ryker Wolf Nhyansky

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This dip is so easy to make! I had it ready in less than 30 minutes.

sunny jani

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I love the combination of flavors in this dip. The tahini and yogurt add a creamy richness, while the lemon and garlic give it a bright, tangy flavor.