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
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Chris Mather
[email protected]I love how versatile this dip is. I've used it as a spread for sandwiches, a dressing for salads, and a sauce for roasted vegetables.
Justice Hartley
[email protected]This dip is the perfect appetizer or snack. It's light and refreshing, and it's packed with flavor.
I-trip Hikaru
[email protected]I'm not sure what went wrong, but my dip turned out really watery. I think I might have added too much liquid.
AZEEZ BAWA
[email protected]This dip is so easy to make and it's always a crowd-pleaser. I love serving it at parties and potlucks.
Brianna C
[email protected]I'm not a big fan of tahini, so I used Greek yogurt instead. The dip was still delicious, but it had a slightly different flavor.
Ali Rao
[email protected]This recipe is a great starting point, but I like to add my own personal touch. I usually add some chopped walnuts and a sprinkle of cayenne pepper.
Azubike Justin
[email protected]I had some trouble finding chard stalks at my local grocery store. I ended up using spinach instead, and the dip still turned out great.
Jeicari Nowlin
[email protected]This dip is a bit too tart for my taste. I think I'll add a little more honey next time to balance out the flavors.
Sai Myo Thein
[email protected]I'm always looking for new and healthy recipes, and this one definitely fits the bill. It's packed with nutrients and flavor.
Chris David
[email protected]This dip is a great way to use up leftover chard stalks. I usually just compost them, but now I have a delicious recipe to use them up.
DaDa KhaŸÜ
[email protected]I love this dip! It's so versatile and can be used as a spread, dressing, or sauce. I've even used it as a marinade for chicken. The possibilities are endless.
Sabin Dangi
[email protected]This recipe was easy to follow and the dip turned out great! I served it with pita chips and it was a hit at my party. The flavors were well-balanced and the texture was smooth and creamy.
mario hernandez
[email protected]This dip was a delightful surprise! The combination of chard stalks, chickpeas, tahini, and yogurt created a creamy, flavorful spread that was perfect for dipping vegetables, crackers, or pita bread. I especially appreciated the unique flavor of the