Swiss Chard Stalk And Tahineh Dip - {Silq Bil-Tahina}

Recipe Ingredients

1 lb	454g / 16oz	White Swiss chard stalks
1 teaspoon	5ml	Salt
6 teaspoons	30ml	Garlic cloves (large)
1/2 cup	118ml	Tahineh - see * Note
1/2 cup	118ml	Lemon juice
		Extra-virgin olive oil - for drizzling
2 tablespoons	30ml	Pine nuts
1 tablespoon	15ml	Hot olive oil
		Fresh mint leaves - for garnish
		Warm Arabic flatbread - for serving

Recipe Instructions

* Note: Tahini, a sesame seed paste, is sold in Middle Eastern and Greek markets and some supermarkets, usually with the "international" foods. Stir to mix if oil and sesame seed paste is separated.

Cook the Swiss chard stalks in a pot of boiling water to cover or steam them until soft, about 20 minutes. Drain very well and chop.

Using a mortar and pestle, mash the salt and garlic together until they form a mushy paste.

Place the chard in a food processor and puree until smooth. Add the tahineh, salt and garlic paste and process until incorporated. Pour the lemon juice into the feed tube as the processor is running until absorbed. Remove the mixture from the food processor and correct the seasoning if necessary.

Transfer the dip to a serving bowl or platter, spreading it out with the back of a spoon. Fry pine nuts until golden in hot olive oil. Make furrows in the puree in a fan shape with the flat of a knife. Drizzle with a little olive oil and garnish with the fried pine nuts and mint. Serve the dip with pieces of Arabic bread.

This recipe yields 2 cups.

Each 1/4-cup serving: 102 calories; 395 mg sodium; 0 cholesterol; 7 grams fat; 1 gram saturated fat; 8 grams carbohydrates; 4 grams protein; 2.55 grams fiber.

Source:
The Los Angeles Times, 01-23-2002

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