Chard Stalk, Chickpea, Tahini and Yogurt Dip

By Martha Rose Shulman

Chard Stalk, Chickpea, Tahini and Yogurt Dip
Andrew Scrivani for The New York Times
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
  • ½pound Swiss chard stalks, sliced (about 2½ cups)
  • Salt to taste
  • 2 to 4garlic cloves (to taste), peeled, green shoots removed
  • 1can chickpeas (or 1½ cups cooked chickpeas), drained and rinsed
  • ⅓cup sesame tahini, stirred if the oil has separated
  • ½cup plain Greek yogurt or drained plain yogurt (low-fat or whole)
  • ¼cup freshly squeezed lemon juice, to taste
  • ½teaspoon lightly toasted cumin seeds, ground
  • 2tablespoons extra-virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

123 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 5 grams protein; 162 milligrams sodium

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.

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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