Swiss Chard Hummus
Recipe from Root to Stalk Cooking by Tara Duggan.
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!
1 pound Swiss chard (stalks, trimmed and chopped)
1 clove garlic (peeled)
1⁄4 cup tahini
1⁄4 cup olive oil, extra virgin
2 tablespoons lemon juice (fresh)
1⁄2 teaspoon salt
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.