Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, swiss chard stems moutabbal/dip. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Swiss chard stems moutabbal/Dip is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Swiss chard stems moutabbal/Dip is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have swiss chard stems moutabbal/dip using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Swiss chard stems moutabbal/Dip:
- Prepare Stems of 300g swiss chard
- Make ready 2 tablespoons tahini paste
- Take Half lemon juice
- Take salt
- Take 2 garlic cloves, crushed
We usually make it in Lebanon along with swiss chard pies as a dip. It's similar to baba gannouj but quicker and easier to make. #easyrecipe #Lebanesefood #seasonsupply. Great recipe for Swiss chard stems moutabbal/Dip. Suitable for #vegan An easy way to cook the stems of the chard.
Steps to make Swiss chard stems moutabbal/Dip:
- Boil the stems for 10 minutes (i had rainbow chard which was amazing to add some colors to the dish 🌈)
- Drain the cooked stems and move to the blender. Add the other ingredients and mix for a few seconds
- I prefer not to over blend it because i love the small bits of the chard
- Top with olive oil and enjoy it!
We usually make it in Lebanon along with swiss chard pies as a dip. Molly Watson Swiss chard, red chard, golden chard, or rainbow chard. Whatever type of chard you have on hand has bright, stiff stems and deeply grooved, bumpy leaves. The difference in texture between the stems and leaves should reveal to even the novice cook that these two parts do not cook at the same rate and time. Lay stems in the dish, drizzle with remaining oil, and sprinkle with salt.
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