Rainbow Chard and Tahini Dip

½ bunch of chard (separate leaves from stem)

2-4 garlic cloves

½ cup tahini

¼ cup of fresh squeezed lemon juice

1 Tbsp extra virgin olive oil

1 tsp black pepper

Chop up leaves and set aside. Chop up stems and simmer in just enough water to cover for about 15 minutes or until fork tender. Strain well and allow it to cool. Place in a food processor with garlic and blend for 2 minutes. Scrape down sides as needed to make sure all the stems are blended. Add a pinch of salt and the tahini and then blend again until smooth. Add lemon juice, salt and pepper and season to taste.

Set aside and sauté the greens in Olive Oil slightly for about 5 minutes over medium-high heat or until all the moisture has evaporated.  Once moisture is gone, remove from heat and allow to cool. Once cool, give it a rough chop and fold into tahini-stem mixture.

Drizzle with olive oil and serve with bread or crackers.