Swiss Chard–Tahini Dip

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This vibrant Swiss chard and tahini dip is a sophisticated alternative to traditional humous, offering a deep, earthy flavour profile balanced by bright citrus notes. By using both the tender leaves and the crunchy stems, this heart-healthy recipe ensures nothing goes to waste while creating a beautifully textured, velvet-smooth finish. The combination of toasted sesame and sautéed garlic provides a savoury richness that makes it an instantly addictive addition to any seasonal vegetable platter.

Ideal as a nutritious snack or a dinner party starter, this versatile dip is packed with minerals and healthy fats from the extra-virgin olive oil. It is a wonderful way to introduce more leafy greens into your diet in a comforting and accessible format. Serve it slightly chilled or at room temperature with plenty of warm, toasted flatbreads and extra lemon wedges for a fresh, zesty kick.

Ingredients for Swiss Chard–Tahini Dip

2 bunches green-stemmed Swiss chard (about 675g .)
160ml extra-virgin olive oil, divided, plus more
5 spicchi d'aglio, finemente tritati
120ml tahini
80ml di succo di limone fresco
Sale kosher
Toasted flatbread and lemon wedges (for serving)

How to make Swiss Chard–Tahini Dip

Remove ribs and stems from Swiss chard leaves and finely chop. Tear leaves into small pieces. Set both aside separately.

Heat 80ml oil in a large pot over medium-low. Cook reserved ribs and 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, 10–12 minutes total. Let cool. Squeeze excess liquid from mixture into a measuring glass. (You should have about 120ml liquid.)

Place Swiss chard mixture and 1 tablespoon cooking liquid in a food processor and add tahini, lemon juice, and 80ml 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. Serve with flatbread and lemon wedges.

Dip can be made 3 days ahead. Cover and chill.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.