Smoky Green Tahini Dip with Grilled Sesame Flatbread

Heat a large skillet over medium heat. Add in a tablespoon or two of oil to generously coat the pan. Add in swiss chard- it’s okay if it stacks; it will quickly reduce in size and then be fine. To speed up cooking process, cover pan for about a minute to wilt the chard (only a minute though- any longer and you’ll be steaming more than sauteeing, which will change the flavor of the dip). Remove cover and saute until quite wilted, about 7 minutes. Remove from heat and set aside to slightly cool.

In a food processor, add in extra virgin olive oil, lemon, garlic, tahini, and sea salt. Process until blended. Add in sauteed swiss chard and continue to blend on high until the chard is blended in and the dip is smooth, about 1-2 minutes. Season as needed and set aside.

Combine sesame seeds, extra virgin olive oil, garlics, and shallot in a small bowl. Set aside.

Roll out flatbread dough into a rectangular shape that is about 1/4’’ thick. To be honest- As long as the dough is rolled out, the shape doesn’t matter too much because you’ll be cutting it into strips anyway.

Preheat grill to 500 degrees. Brush flatbread with some olive oil to coat it and oil the grill to prevent any sticking. Place flatbread onto grill and let sit for about 4 minutes (with grill closed, checking occasionally), until there are char marks. Flip and continue to grill another 4 minutes. The more your grill, the less fluffy and the more crispy the bread is, so it’s up to you exactly how much you cook it for. Remove flatbread and place on a cutting board.

Brush on sesame seed oil. Let cool slightly.

Cut flatbread into 2’’ strips or whatever shape you would like for serving.