Tahini Chard Dip

¼ cup olive oil, divided

2 bunches Swiss chard, destemmed and roughly chopped

4 garlic cloves

¼ cup lemon juice (from about 2 lemons)

1 teaspoon lemon zest

2 teaspoon kosher salt

1 teaspoon ground sumac, plus more for garnish

½ teaspoon red pepper flakes, plus more for garnish

½ cup tahini

Heat a large cast-iron pan over medium-high heat. Add 1 tablespoon of the oil. When the oil is hot, add the chard leaves (do this in batches as needed). Cook until chard is just wilted, about 2–4 minutes. Remove from heat. Add the cooked chard to a food processor along with the garlic, lemon juice and zest, salt, oil, and spices and blend. Drizzle in the tahini and pulse until smooth. Add more salt and lemon juice to taste. When ready to serve, scoop the chard mixture onto a serving plate, drizzle with more olive oil, and garnish with more sumac and red pepper flakes.