Almond and Swiss Chard-Tahini Dip with Pita Chips

/

I love finger foods and make a point of bringing you frequent posts featuring some sort of finger food. For me, there is something magical about finger food. It seems both sophisticated and mischievous. I suppose it’s because finger food is party food. The trouble is that finger food can be a real chore for the home cook. It’s fiddly, time-consuming and, if I’m honest, pretty dull to make. Entertaining can be hard work – that’s a given. After all, if parties were easy caterers would go out of business. That doesn’t mean, however, if you do throw a party you need to spend days in the kitchen or hundreds of dollars on caviar; there’s party food that can be made without much hassle. Chips and dip come to mind. Almond and Swiss Chard-Tahini Dip.

If you love hummus this dairy-free Almond and Swiss Chard-Tahini Dip will become a new favorite. Make sure you have plenty of warm pita chips to scoop it up. GREG

Pita Chips

Spicy Cumin Pita Chips

Print This Recipe Total time Yield 4Source Inspired by Sweet Paul MagazinePublished
Spicy Cumin Pita Chips

Ingredients

  • 2 pita breads
  • ½ cup olive oil
  • 1 tablespoon minced fresh flat leaf parsley
  • 1 tablespoon minced fresh thyme leaves
  • 1 tablespoon freshly squeezed lime juice
  • 2 dash Worcestershire sauce
  • 3/4 teaspoon cumin seeds (lightly crushed in a mortar and pestle)
  • ½ teaspoon flaky sea salt
  • ¼ teaspoon freshly cracked black pepper
  • 1 pinch cayenne pepper (or to taste)

Directions

Place oven rack in center position. Preheat oven to 400 degrees F.

Cut each pita into 6 pie-shaped wedges, then separate the layers creating 24 “chips”. Lay these onto 1 or 2 rimmed Parchment-lined baking sheets in a single layer, rough interior side up.

In a small bowl mix together the olive oil, parsley, thyme, lime juice, Worcestershire, cumin, salt, pepper, and cayenne. Brush the entire top of each of the pita chips with a generous amount of the spiced oil, making sure to get some of the herbs and spices on each chip. Save the extra spiced oil for serving.

Bake in the oven until deeply golden and crispy, 6 to 8 minutes. Make sure to check them often as they can go from light gold to burnt quickly. You may also find it necessary to rotate the baking sheets part way through cooking, depending on your oven.

Serve warm or at room temperature with your favorite dip or additional oil for drizzling if desired.

Chard Tahini Dip

Almond and Swiss Chard-Tahini Dip

Print This Recipe Total time Yield 3 cupsSource Adapted from Maydan, Washington D.C.Published
Almond and Swiss Chard-Tahini Dip

Ingredients

  • 1 ½ pound green-stemmed Swiss chard (2 or 3 bunches)
  • 2/3 cup extra-virgin olive oil (divided)
  • 5 clove garlic (peeled and minced)
  • ⅓ cup chopped almonds (or more if needed)
  • ½ cup tahini
  • ⅓ cup freshly squeezed lemon juice
  • sea salt (as needed for seasoning)
  • water (if needed)
  • pita chips (see recipe)
  • lemon wedges (for serving)

Directions

Remove the center stem and rib from each of the Swiss chard leaves. Tear the leaves into small pieces and roughly chop the stems and ribs. Set both aside separately.

Warm ⅓ cup olive oil in a large pot over medium-low heat. Cook reserved stems and ribs in the warm oil, stirring often until tender and beginning to color. Add garlic; cook, stirring until fragrant, about 1 minute. Add reserved chard leaves by the handful, letting them wilt some before adding more; cook, tossing, until all the leaves are wilted and tender, 10–12 minutes total. Let cool.

Place Swiss chard and any cooking liquid in a food processor, add chopped almonds, tahini, lemon juice, and remaining ⅓ cup oil. Season with salt and process, adding a little water if needed, until dip is creamy and speckled with chard. This could take several minutes. Season with more salt if needed. If the texture of the dip seems too thin add a tablespoon or so additional chopped almonds and blend again.

Transfer dip to a serving bowl. Serve with pita chips and lemon wedges.