Instructions: * Note: Tahini, a sesame seed paste, is sold in Middle Eastern and Greek markets and some supermarkets, usually with the "international" foods. Stir to mix if oil and sesame seed paste is separated.

Cook the Silverbeet stalks in a pot of boiling water to cover or steam them until soft, about 20 minutes. Drain very well and chop.

Using a mortar and pestle, mash the salt and garlic together until they form a mushy paste.

Place the silverbeet in a food processor and puree until smooth. Add the tahineh, salt and garlic paste and process until incorporated. Pour the lemon juice into the feed tube as the processor is running until absorbed. Remove the mixture from the food processor and correct the seasoning if necessary.

Transfer the dip to a serving bowl or platter, spreading it out with the back of a spoon. Fry pine nuts until golden in hot olive oil. Make furrows in the puree in a fan shape with the flat of a knife. Drizzle with a little olive oil and garnish with the fried pine nuts and mint. Serve the dip with pieces of Arabic bread.

This recipe yields 2 cups.

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