|Source||Recipe from Root to Stalk Cooking by Tara Duggan.|
|Prep time||10 minutes|
|Cooking time||20 minutes|
|Total time||30 minutes|
When using Swiss chard, it can be easy to throw out the stalks in favor of the greens. With this recipe, you’ll never throw them away again!
Bring a large pot of water to a boil and cook the stalks until very tender, 18-20 minutes, and drain.
Place the garlic in a food processor and pulse until chopped. Add the chard stalks and puree, then add the remaining ingredients and process until very smooth.
Transfer to a shallow bowl, drizzle with olive oil, and serve at room temperature. The hummus can be stored in the refrigerator for up to 3 days.