Best 5 Chard Stalk Chickpea Tahini And Yogurt Dip Recipes
Immerse yourself in the culinary delight of "chard stalk chickpea tahini and yogurt dip," a delectable blend of earthy chard stalks, creamy chickpeas, rich tahini, and tangy yogurt. This dip is a symphony of flavors and textures, capturing the essence of Mediterranean cuisine with its vibrant colors and mouthwatering aromas. Whether you're entertaining guests or simply seeking a healthy and flavorful snack, this dip is a must-try. It's not only a treat for your taste buds but also a nutritious addition to your diet. Join us as we embark on a culinary journey to discover the best recipe for this irresistible dip.
Check out the recipes below so you can choose the best recipe for yourself!
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. 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
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
SWISS CHARD STALK AND TAHINI DIP
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
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
CURRIED CHICKPEA-YOGURT DIP
With the creamy tang of yogurt and the spicy fragrance of curry powder, this balanced chickpea dip is sure to be a hit at your next dinner party.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 cups
Number Of Ingredients 9
Steps:
- In a large skillet, heat 2 tablespoons olive oil over medium-high. Add onion and saute until translucent, 6 to 7 minutes. Add garlic and curry powder and cook until fragrant, 1 minute. Add 1/4 cup water, scraping up browned bits with a wooden spoon.
- Transfer mixture to a food processor; add chickpeas, yogurt, lime juice, and 2 tablespoons oil. Season with salt and pepper and puree. Serve with a dollop of yogurt and sliced cucumbers.
Nutrition Facts : Calories 228 g, Fat 8 g, Fiber 6 g, Protein 9 g, SaturatedFat 1 g
SWISS CHARD-TAHINI DIP
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
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.
YOGURT-TAHINI DIP
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- Stir together yogurt, tahini, lemon juice, 1 chopped scallion, and salt in a small bowl. Dip can be stored in refrigerator, in an airtight container, up to 3 days. Garnish with more chopped scallions before serving.
Nutrition Facts : Calories 48 g, Cholesterol 1 g, Fat 3 g, Protein 3 g, SaturatedFat 1 g, Sodium 78 g
Tips:
- For the best flavor, use fresh, tender chard stalks. If the stalks are tough, peel off the tough outer layer before using.
- To make the dip ahead of time, simply prepare the chard stalks and chickpeas up to 2 days in advance. Store them separately in airtight containers in the refrigerator. When ready to serve, simply combine the chard stalks, chickpeas, tahini, yogurt, lemon juice, garlic, cumin, salt, and pepper in a food processor or blender and blend until smooth.
- Serve the dip with pita bread, crackers, or vegetable crudités. You can also use it as a sandwich spread or as a condiment for grilled chicken or fish.
- Feel free to experiment with different herbs and spices to create your own unique flavor variations. For example, you could try adding some chopped fresh cilantro, mint, or parsley. Or, you could add a pinch of cayenne pepper or paprika for a bit of heat.
Conclusion:
This chard stalk, chickpea, tahini, and yogurt dip is a delicious and healthy snack or appetizer. It's packed with flavor and nutrients, and it's easy to make. So next time you're looking for something to dip your pita bread or crackers into, give this recipe a try. You won't be disappointed!
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