This Swiss Chard Tahini Dip combines tender cooked chard ribs with a zesty lemon tahini dressing, and it’s perfect for serving warm or cold.
In Arabic, this Swiss chard dip is called Mutabbal Silik, and it’s part of the family of tahini-based dips that are so beloved in Middle Eastern cuisine. You might already be familiar with some of its cousins, like Mutabbal Batinjan (the classic eggplant and tahini dip) or Mutabbal Kousa (made with zucchini).
This dish is also known as Silik bi Tahene or Dlou el Silik be Tahene, which essentially means “chard ribs in tahini.”
I’ve been using these names interchangeably since I was a child, as my Lebanese parents taught me. It’s one of those recipes that feels like home to me, and I’m proud to share it with you, the texture is creamy and chunky, and although the chard is tender there is still a smidge of bite to them.
Key Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
Growing up, we (my family) always used the stalks of the white-ribbed Swiss chard to make this dip.
The rest of the ingredients are simple but magical when combined:
- Tahini: It’s the rich, creamy texture found in this dip.
- Fresh lemon juice: It adds a bright, tangy kick that balances the tahini.
- Fresh crushed garlic: For some pungency, but you can opt out of this if you prefer.
- Salt: Just enough to bring out all the flavors.
- Sweet paprika: A pinch adds a subtle warmth and depth.
To finish, I always drizzle the dip with a generous swirl of extra virgin olive oil and garnish with fresh mint leaves for a refreshing touch. These can be optional if desired.
The Steps
I've taken screen grabs of the quick video I made of making this swiss chard tahini dip to quickly show you how easy it is to make it, the recipe card below contains the detailed instructions.
• Prepare the ribs: Cut, de-string, and slice the chard ribs.
• Cook: Boil until tender, drain, and squeeze out excess water.
• Mash & Mix: Combine with tahini, lemon juice, garlic, salt, and paprika. Mash or blend to desired texture.
• Serve: Drizzle with olive oil and garnish with fresh mint.
Janelle’s Tips
- To prevent oxidation, I soak the sliced Swiss chard ribs in a bowl of water with a tablespoon of white vinegar, then drain and rinse before boiling. This keeps them fresh and gives them an extra clean, even though I usually wash them before slicing.
- Adjust the texture: If you want a creamier dip, you can pulse the mixture in a food processor instead of mashing it by hand.
- Don’t waste the leaves: I love using the chard leaves for other dishes, like black-eyed peas with greens or stuffed chard rolls.
Storage
This Swiss chard tahini dip keeps well! I store it in an airtight container in the refrigerator for up to one week. The flavors deepen over time, so it’s even better as leftovers.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Swiss Chard Tahini Dip
Ingredients
- 1.1 pound Swiss Chard ribs I used approximately two large stalks
- ⅙ cup Tahini
- ⅛ cup Fresh lemon juice
- 1 clove Garlic to taste
- ⅔ teaspoon Salt or to taste, plus a pinch for the water
- ¼ teaspoon Sweet paprika powder or to taste
Optional
- Extra virgin olive oil
- Fresh mint leaves
Instructions
- I start by cutting the chard ribs away from the leaves, then de-string both ends by hooking the edge with a knife and pulling downward. The strings get discarded.Next, I slice the ribs into smaller pieces and place them in a bowl of cold water with a tablespoon of vinegar to prevent oxidation. Once I’m done slicing, I drain and rinse them.
- I add the sliced ribs to a pot of salted water (add a pinch of salt), making sure they’re submerged by at least an inch / 2½ cm.I bring them to a boil on high heat and let them cook for about 15 minutes on medium heat, or until they’re tender.Once done, I transfer them to a colander to drain and run them under cold filtered water until they’re cool enough to touch. Be sure they are well drained.
- I transfer the cooked chard ribs to a large mixing bowl and mash them with my hand. I like my dip to have a little texture (see video), but you can mash it more or even pulse it in a food processor if you prefer it smoother.Next, I add the tahini, fresh lemon juice, crushed garlic clove, salt, and sweet paprika. I mix everything together until it’s well combined. Do a taste test and make any adjustments.
- I serve it warm or cold, always with a drizzle of extra virgin olive oil on top (but you can leave that off if you prefer) and some fresh mint leaves for garnish.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Jan
It’s flavors like this, simple but packed with yumminess, that make me so thankful my mom taught me how to cook her recipes. And I am still being taught by her! Yum!