If you love hummus or baba ghanoush, this dairy-free dip will become a new favorite. Just make sure you have plenty of warm flatbread to scoop it all up!
Makes about 2½ cups
- 2 bunches green-stemmed Swiss chard (about 1½ lb.)
- ⅔ cup extra-virgin olive oil, divided, plus more if needed
- 5 garlic cloves, finely chopped
- ½ cup tahini
- ⅓ cup fresh lemon juice
- Kosher salt
- Toasted flatbread and lemon wedges (for serving)
- Remove stems from Swiss chard leaves and finely chop. Tear leaves into small pieces. Set both aside separately.
- Heat ⅓ cup oil in a large pot over medium-low. Cook stems, stirring often and adding a splash of water if they start to brown, until tender, 5–7 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Add reserved chard leaves by the handful, letting them wilt before adding more; cook, tossing, until all the leaves are wilted and tender, 7-10 minutes total. Let cool. Squeeze excess liquid from mixture into a measuring glass. (You should have about ½ cup liquid.)
- Place Swiss chard mixture and 1 Tbsp. of the cooking liquid in a food processor and add tahini, lemon juice, and ⅓ cup oil. Season with salt and process, adding more cooking liquid if needed, until dip is creamy and only speckles of chard remain. This could take up to 5 minutes. Season with more salt if needed.
- Transfer dip to a serving bowl and drizzle with more oil & lemon zest . Serve with flatbread and lemon wedges.
- Dip can be made up to 3 days in advance. Cover and chill.