2 large bunches Swiss chard, green, rainbow or a mixture, stalks and leaves separated (roughly 400g/14oz stalks and 400g/14oz leaves), stalks finely chopped
7 garlic cloves, 4 crushed with the back of a knife and 3 finely chopped
½ unwaxed lemon, juice only
1–2 large onions (about 200g/7oz), finely chopped
200g/7oz tahini
1 tsp ground cumin
3 tbsp extra virgin olive oil
4 tbsp olive oil
1 tsp sea salt
2 tbsp white sesame seeds, toasted, to garnish