Chard Stalk, Chickpea, Tahini and Yogurt Dip

• 1/2 pound Swiss chard stalks, sliced (about 2 1/2 cups)
• Salt to taste
• 2 to 4 garlic cloves (to taste), peeled, green shoots removed
• 1 can chickpeas (or 1 1/2 cups cooked chickpeas), drained and rinsed
• 13 cup sesame tahini, stirred if the oil has separated
• 1/2 cup plain Greek yogurt or drained plain yogurt (low-fat or whole)
• 1/4 cup freshly squeezed lemon juice, to taste
• 1/2 teaspoon lightly toasted cumin seeds, ground
• 2 tablespoons extra-virgin olive oil

1. Steam chard stalks over 1 inch water until tender when pierced with a fork, 15 to 20 minutes.
2. Drain well in a strainer for 10 minutes.
3. Place in a food processor fitted with the steel blade, along with chickpeas.
4. Puree, stopping the machine from time to time to scrape down the sides.
5. In a mortar, mash garlic with 1/2 teaspoon salt until you have a smooth paste.
6. Add to chard stalks and chickpeas.
7. Process until smooth.
8. Add tahini, yogurt and cumin and process until smooth.
9. With machine running, add lemon juice, olive oil and salt to taste.
10. Stop machine, taste and adjust seasonings.
11. Transfer dip to a wide bowl.
12. It will probably be runny but will thicken.
13. Serve with pita and/or crudites.

chard stalks, salt, garlic, chickpeas, sesame tahini, yogurt, freshly squeezed lemon juice, cumin seeds, extravirgin olive oil

Taken from cooking.nytimes.com/recipes/1016322 (may not work)