Swiss Chard Stalk and Tahini Dip


This is an ingenious Middle Eastern dish, and another example of how Mediterranean cooks never let a thing go to waste.

(5 votes, average: 4.20 out of 5)
Swiss Chard Stalk and Tahini Dip


  • 1 pound Swiss chard stalks, coarsely chopped
  • Salt
  • 2 to 4 garlic cloves, peeled, green shoots removed (to taste)
  • 1/2 cup tahini, stirred if the oil has separated
  • 1/4 to 1/2 cup fresh lemon juice, to taste
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup toasted pine nuts
  • 1 tablespoon finely chopped mint for garnish (optional)


  1. Either boil the chard stalks in salted water or steam them until tender when pierced with a fork, about 5 minutes. Drain well and transfer to a food processor fitted with the steel blade.
  2. In a mortar, pound the garlic with 1/2 teaspoon salt until you have a smooth paste. Add to the chard stalks. Process until smooth. Add the tahini and process until smooth. With the machine running, add the lemon juice and about 1/2 teaspoon salt. Stop the machine, taste and adjust seasonings.
  3. Transfer the dip to a wide bowl or platter. Smooth the surface with a spoon, then create small furrows with a fork or a knife. Drizzle on the olive oil, and decorate with the pine nuts and mint.
  4. Variation: For a more garlicky version, use up to 6 cloves of garlic.

Yield: 8

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