Spicy Swiss Chard Tahini Dip
Adapted from Healthy Cooking for the Jewish Home
Prep Time: 15 minutes
Makes 1½ cups
½ lb/225g Swiss Chard, stalk removed (the book uses spinach, great, but any lovely green
veg would work well – kale, comes to mind)
2 cups water
½ cup tahini paste – stir well before measuring
2 cloves garlic
3 tbsp lemon juice
2 tbsp hot sauce (I used Cholula’s Chili lime sauce)
1. Heat water to boiling in a small saucepan. Add the Swiss chard and boil, uncovered over high heat for 2 minutes or until the chard is tender. Transfer to a colander, drain the greens and reserve ½ cup of the cooking liquid, letting it cool.
2. Rinse the chard under cold water and drain well, pressing excess water out of the chard.
3. Drop the garlic cloves through the feeding tube of a food processor with the motor running. Add the chard to the bowl of the food processor, scraping any garlic into the bowl as well.
4. In a small bowl, combine the tahini, lemon juice and hot sauce. Taste and adjust to your preference. If you like things mild, you might want to start with a teaspoon of hot sauce and work your way up.
5. Add the sauce to the food processor and pulse until it’s the consistency you like. If it’s too thick, add some of the cooking liquid.
Serve with pita or tortilla chips or crudités – or all three.