Dip of Swiss Chard Stalks and Tahini (Silq bi’l-Tahina)

Dip of Swiss Chard Stalks and Tahini (Silq bi’l-Tahina) Makes 6-8 servings Adapted from Mediterranean Vegetables by Clifford A. Wright (The Harvard Common Press, 2001) Dip of Swiss Chard Stalks and Tahini is like a fusion of baba ghanoush and hummus; creamy, garlicky, lemony, and rich with tahini.  It’s also an ingenious way to use Swiss chard stalks, which are too often thrown away. White chard stalks make prettier dip than red or multi-colored. The original recipe used 6 garlic cloves and 1/2 cup lemon juice. This was too strong for several of my tasters. Best to start with the smaller amount, and add more garlic or lemon juice if needed to suit your palate. 1 pound Swiss chard stalks 1 1/2 tsp. salt 3-6 garlic cloves, peeled 1/2 cup tahini, stirred if oil and solids have separated 1/4-1/2 cup freshly squeezed lemon juice 2 Tbsp. chopped fresh mint Extra virgin olive oil 2 tablespoons pine nuts, toasted Arabic pita bread, pita chips, crackers, or raw vegetables Add Swiss chard stalks to large pot of boiling salted water and cook until soft, about 15-20 minutes.  Drain stalks and roughly chop them. Place chopped stalks in food processor and puree; scrape … Continue reading →