Creamy, nutty tahini plays beautifully off of Swiss chard’s deeply vegetal minerality, mixed with a one-two punch of garlic and lemon for a spread that’s as tasty as it is nutritious. This is the kind of dish I’ve seen in Lebanon, where seasonal produce gets integrated into menus, but never in the United States. To showcase the seasonality in Arab cuisine, I first introduced this dish at the Culinary Institute of America during its Worlds of Flavors event as part of a rainbow trio with red beet and golden butternut squash mutabbal. I spent anxiety-filled hours convincing myself my dishes were more than “just dips.” But tasting each one side by side, I realized that I was providing a dish that was not only visually stunning but also one with the perfect balance of earthy, sweet, and acidic flavor. This recipe is an exceptionally flavorful play on this hearty green. And really, who couldn’t use an excuse for a few more greens in their diet?
This dip can be made ahead of time and stored in the refrigerator in an airtight container for up to 2 days before it loses its vibrant color.
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