This Almond and Swiss Chard-Tahini Dip gets its creamy texture from almonds and tahini. Make sure you have plenty of warm pita toasts to scoop it up.
- 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)
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.