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!!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 62kcal
Ingredients
- 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
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.
Notes
A DIFFERENT KIND OF “NUT” BUTTER: Tahini is a paste made from ground sesame seeds. You can usually find it in a well-stocked supermarket or specialty food market with other nut butters, or in any Middle Eastern market. If you can’t source tahini, try substituting natural peanut butter or another nut butter. While the hummus will still be delicious, it’ll take on a slightly different flavor.
Nutrition
Calories: 62kcal | Carbohydrates: 2g | Protein: 2g | Fat: 5g | Sodium: 223mg | Potassium: 91mg | Vitamin A: 14.7% | Vitamin C: 5.3% | Calcium: 2.2% | Iron: 3.7%
Tried this recipe?Post a pic of yours and tag @geekpoet
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