Swiss Chard Stalk and Tahini Dip Recipe (2024)

The chard stems give this hummus-like dip a wonderfully rich, earthy flavor. I used rainbow chard stems, which gave it a wonderfully rich color as well. Wonderful use for chard stems, although you can always chop up the chard stems and include them in virtually any dish you're cooking--they should never go to waste. A wonderful variant on hummus and wonderful with crackers or crudites.

So simple, amazingly nutritious, and completely excellent for eating! One note: even with rainbow chard stems, the color of the finished product is kind of a blah pink. Use a pigmented flavor agent (beets or parsley have worked well for me) to make this dish look as delicious as it tastes.

Made as written with white stalks only. Delicious and looked similar to plain hummus. Emphasize: drain the chard stalks *well*. I drained cursorily, and the whizzed puree was too wet. DH, not realizing how much vegetable it was (!), tossed it with glass noodles, soy, and siracha the next day for Asian noodle salad, also great.

I’ve tried 3-4x with this recipe and it’s never quite been right. It’s always ALMOST tasty. Adding ACV helps with flavor and some lemon pepper seasoning.

This was de-lish. I mixed it up a bit and cut a couple corners. But the cooked chard stems with the smashed garlic in the cuisinart with salt.. also added green onions and parsley from my garden. Sprinkled the top with a bit of lemon thyme and more garden scallions finely chopped. Otherwise the same. Dipped w/ pita chips, sesame crackers and fresh garden fennel. It was divine for Easter appetizer table…

tried my luck and used the leaves, too--different texture I'm sure, but really yummy. I also added a couple of teaspoons of prepared horseradish and like how it turned out. Thank you, Martha, for not neglecting all the "grown-up" vegetables in your recipes. :)

Had some leftover chard stems and decided to try throwing this together because I had all the components but approached it with little care or patience - it still turned out great! I made a 1/4 portion (based on the weight of my stalk supply); microwaved my stalks with 1T water for 3 minutes (didn’t drain or cool), processed the stalks and then just added all the other ingredients to the processor at once. A very nice baba ghanoush-y like dip that I think I’ll have tomorrow on a bagel.

Made as written with white stalks only. Delicious and looked similar to plain hummus. Emphasize: drain the chard stalks *well*. I drained cursorily, and the whizzed puree was too wet. DH, not realizing how much vegetable it was (!), tossed it with glass noodles, soy, and siracha the next day for Asian noodle salad, also great.

So simple, amazingly nutritious, and completely excellent for eating! One note: even with rainbow chard stems, the color of the finished product is kind of a blah pink. Use a pigmented flavor agent (beets or parsley have worked well for me) to make this dish look as delicious as it tastes.

Our household (11-83) LOVED this! Pretty, and no beans! (we're trying to avoid). & did I mention DELICIOUS?

I've made this a few times with grilled chard stems from my garden, wanting the smokey flavor of Baba Ganoush. It can be too fibrous and dry though. Finally made it per the recipe and it's great. I will try a combo of some grilled and some steamed in the future to get the best of both worlds - or maybe grill and then steam? 1/4 c lemon juice plenty for me.

The chard stems give this hummus-like dip a wonderfully rich, earthy flavor. I used rainbow chard stems, which gave it a wonderfully rich color as well. Wonderful use for chard stems, although you can always chop up the chard stems and include them in virtually any dish you're cooking--they should never go to waste. A wonderful variant on hummus and wonderful with crackers or crudites.