If you love hummus or baba ghanoush, this dairy-free dip will become a new favorite. Just make sure you have plenty of warm flatbread to scoop it all up.
MAKES ABOUT 2½ CUPS2 bunches green-stemmed Swiss chard (about 1½ lb.)⅔ cup extra-virgin olive oil, divided, plus more5 garlic cloves, finely chopped½ cup tahini⅓ cup fresh lemon juice Kosher salt Toasted flatbread and lemon wedges (for serving)
Step 1Remove ribs and stems from Swiss chard leaves and finely chop. Tear leaves into small pieces. Set both aside separately.
Step 2Heat ⅓ cup 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 ½ cup liquid.)
Step 3Place Swiss chard mixture and 1 Tbsp. cooking liquid in a food processor and add tahini, lemon juice, and ⅓ cup 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.
Step 4Transfer dip to a serving bowl and drizzle with more oil. Serve with flatbread and lemon wedges.
Step 5Do Ahead: Dip can be made 3 days ahead. Cover and chill.