Arabiyya by Reem Assil

Author:Reem Assil [Assil, Reem]
Language: eng
Format: epub
Publisher: Clarkson Potter/Ten Speed
Published: 2022-04-19T00:00:00+00:00

2 bunches green Swiss chard

4 garlic cloves

¼ cup lemon juice (about 2 lemons), plus more as needed

1 teaspoon lemon zest

2 teaspoons kosher salt, plus more as needed

¼ cup olive oil, plus more for drizzling

½ cup tahini

1 tablespoon sumac (optional) for garnish

1 teaspoon Aleppo pepper (optional) for garnish

Bring a large pot of water to a boil. Remove the tough ends of the chard stalks and reserve for another use. (It’s okay for some stems to remain.) Rinse the chard and blanch it in boiling water for about 2 minutes or until tender. The leaves should pluck easily from the stalks but still hold together. Drain and run under cold water to stop the cooking process. Squeeze well with your hands to remove excess water.

Chop the chard and add it to a food processor along with the garlic, lemon juice and zest, salt, and oil to make a smooth paste. Blend at medium speed until the leaves form small pesto-like flecks. Drizzle in the tahini and pulse until it’s a uniform pale green color. Scrape down the sides of the bowl as needed. Adjust the salt and lemon juice to taste.

When ready to serve, scoop the chard mixture onto a serving plate, drizzle it with the oil, and garnish with the sumac and Aleppo pepper.

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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