Authentic Swiss Chard Dip (Imtabal Silik)

I use Swiss Chard for many recipes, one part most people throw away are the hard white stocks. Well these make a great dip that tastes like babganosh. I hope you save those chard stocks and give this recipe a try, trust me you wont regret it!.

Approx 2 cups Stocks from 2 bunches of Swiss chard
1-2 cloves garlic,crushed
1/2 lemon,juiced
4 tablespoons sesame paste (Tahini sauce)
Pinch of salt
Water
chopped parsley for garnish

How2:
In a pot add the cleaned stocks, add enough water to cover them bring up to a boil then simmer for about 25-30mins untill they are soft and tender.
Strain well, (If you have the bigger stocks you should try and squuze some of their extra liquid out because it may be bitter, If you use smaller one sthey should be just fine.)
Allow them to cool slightly.
In a food processor or blender add the strained stocks, followed by salt,tahinisauce,garlic,and lemon.
puree like you would humus. Taste to adjust the salt.
Place in a plate it may apear a bit soft but once it cools it will thicken.
Serve with olive oil a bit of parsley as a garnish.
ENJOY!!