Chard Stalk, Chickpea, Tahini and Yogurt Dip

By Martha Rose Shulman

Updated January 10, 2018

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
35 minutes
Rating
5(41)
Comments
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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.

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Ingredients

Yield:Makes about 3 cups, serving 10 to 12

  • ½ pound Swiss chard stalks, sliced (about 2 ½ cups)

  • Salt to taste

  • 2 to 4 garlic cloves (to taste), peeled, green shoots removed

  • 1 can chickpeas (or 1 ½ 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

Ingredient Substitution Guide
Nutritional analysis per serving (10 to 12 servings)

11 grams carbs; 2 milligrams cholesterol; 123 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 3 grams fiber; 162 milligrams sodium; 5 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 2

    In a mortar, mash garlic with ½ 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. Step 3

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

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Ratings

5 out of 5
41 user ratings
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Comments

Emily Drew

This is a great way to use Swiss chard stalks instead of throwing them out. I didn't include the greek yogurt- didn't feel it was necessary, and now it's vegan. I cut up carrots to dip into it and now I have 3 days worth of healthy, dairy-free, bread-free, protein-packed snacking.

Laurie

I also did not add yogurt and omitted cumin. Made 1/2 f gallon for freezer and called it Swiss chard hummus. Can always stir in yogurt later if I want.

Emily Drew

This is a great way to use Swiss chard stalks instead of throwing them out. I didn't include the greek yogurt- didn't feel it was necessary, and now it's vegan. I cut up carrots to dip into it and now I have 3 days worth of healthy, dairy-free, bread-free, protein-packed snacking.

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