Here’s another amazing recipe from The CSA Cookbook by Linda Ly. Last time we made kale stem pesto and in this recipe Linda shows you how to make all of the chard stalks into hummus! I think she’s my new hero.
You do cook the chard stems a bit, but after that it’s as easy as traditional hummus. Plus you can feel great about the idea of no more chard stems in your compost!!
- 2 cups chopped chard stalks
- 2 garlic cloves
- ¼ cup tahini
- ½ teaspoon kosher salt
- Juice of 1 lemon
- Swirl of olive oil
- Chopped fresh parsley for garnishing
- Bring a small pot of water to a boil. Add the chard stalks and boil for 5 to 10 minutes (depending on how thick they are) until the stalks are very soft. Drain well, squeezing out any excess water, and add the stalks to a food processor, along with the garlic, tahini, salt, and lemon juice. Pulse continuously until the dip is slightly chunky and still has some bite to it, scraping down the sides of the bowl with a rubber spatula as needed. Serve with a generous swirl of oil on top and a sprinkle of chopped fresh parsley, if desired.
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Chard Stalk Hummus from The CSA Cookbook
After Kale Stem Pesto (page 58), this is my favorite recipe for using up the stems and stalks of greens rather than throwing them away. Chard stalk hummus is a traditional Lebanese dish that resembles baba ghanoush in flavor and texture. In place of chickpeas, it uses chard stalks to make a rustic dip for raw vegetables and pita. You end up with a lighter texture, but all the same flavors as traditional hummus with creamy tahini, garlic, and lemon. Conventional Swiss chard stalks will make a classic white hummus, while red or rainbow chard stalks will make a pink or yellow hummus.
Ingredients
Instructions
- Bring a small pot of water to a boil. Add the chard stalks and boil for 5 to 10 minutes (depending on how thick they are) until the stalks are very soft. Drain well, squeezing out any excess water, and add the stalks to a food processor, along with the garlic, tahini, salt, and lemon juice. Pulse continuously until the dip is slightly chunky and still has some bite to it, scraping down the sides of the bowl with a rubber spatula as needed. Serve with a generous swirl of oil on top and a sprinkle of chopped fresh parsley, if desired.
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