Swiss Chard Tahini Dip
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.
Servings: 36 tablespoons
Calories: 10kcal
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.1.1 pound Swiss Chard ribs
- 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.⅙ cup Tahini, ⅛ cup Fresh lemon juice, 1 clove Garlic, ⅔ teaspoon Salt, ¼ teaspoon Sweet paprika powder
- 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.Extra virgin olive oil, Fresh mint leaves
Video
Notes
This recipe will make about 3 cups.
US tablespoons and cups have been used in this recipe: 1 teaspoon equals 5 ml; 1 tablespoon equals 15 ml; 1 cup equals 240 ml
Nutrition
Serving: 3tablespoons | Calories: 10kcal | Carbohydrates: 1g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 73mg | Potassium: 59mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 855IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 0.3mg