Take a bunch of Swiss chard (350g), I used red chard for a more attractive colour. Remove the ribs and stems from the chard leaves and finely chop. Shred the leaves. 

In a pan, add a drizzle of olive oil, and the chopped ribs and stems and fry on medium heat for 5-7 minutes, until tender. 

Add 3 large garlic cloves, finely chopped, and cook, stirring, until fragrant, about 1 minute. 

Add the chard leaves, and cover to cook until the leaves are wilted and tender, 10–12 minutes.

Place the Swiss chard in a food processor and add 4 tbsp (60ml) tahini, 3 tbsp (45ml) lemon juice, and 3 tbsp (45ml) olive oil and ½ tsp sea salt. Process till creamy, and only speckles of chard remain. Adjust the seasoning (tahini, lemon juice, salt) to taste.

Transfer dip to a serving bowl and drizzle with olive oil and roasted pine nuts. 

Serve with warm flatbread.