Dining and Cooking
Chefs’ Collections

Chard Stalk, Chickpea, Tahini and Yogurt Dip

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.

Ingredients

  • ½ 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
  • ⅓ cup sesame tahini, stirred if the oil has separated
  • ½ cup plain Greek yogurt or drained plain yogurt (low-fat or whole)
  • ¼ cup freshly squeezed lemon juice, to taste
  • ½ teaspoon lightly toasted cumin seeds, ground
  • 2 tablespoons extra-virgin olive oil
  • Nutritional Information
    • Nutritional analysis per serving (10 servings)

      149 calories; 8 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 5 grams protein; 1 milligram cholesterol; 169 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Makes about 3 cups, serving 10 to 12

Preparation

  1. 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.
  2. 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.
  3. Transfer dip to a wide bowl. It will probably be runny but will thicken. Serve with pita and/or crudités.

Dining and Cooking