You can make your own tahini in a blender or food processor with one cup sesame seeds (roasted or not) and enough untoasted sesame oil to create a smooth paste.  Or, use peanut, almond or cashew butter.

chard stems from 1 bunch chard
1 t salt
6 garlic cloves, coarsely chopped
1/2 c tahini
1/2 c lemon juice
1 T olive oil
2 T pine nuts
pita bread, for serving

1. Cook the chard stems in a pot of boiling water or steam them until soft, about 20 minutes. Drain well and chop.

2. Place salt and garlic cloves in a food processor and buzz until pureed or as finely chopped as possible. Add the chard stems and puree.  Add the tahini and process until incorporated. Pour the lemon juice into the feed tube as the processor is running until absorbed. Remove and put into a serving bowl.

3. Heat 1 T olive oil in a small skillet over low heat. Add pine nuts and fry until golden. Remove from heat and sprinkle over dip. Drizzle with some additional extra-virgin olive oil. Serve with cut-up or torn pieces of pita bread or any other dipping-type food…