Chard Stalk Hummus

Chard Stalk Hummus is a traditional Lebanese dish that resembles baba ghanoush in flavor and texture. This recipe uses chard stalks instead of chickpeas 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. You can even change the color of the hummus by using different colored Swiss chard stalks.

This Chard Stalk Hummus is another amazing recipe from The CSA Cookbook by Linda Ly. Be sure to try out the kale stem pesto that’s on the blog to also use up veggie parts that usually end up in the compost.

Do You Use Raw Chard Stems?

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!!

This Chard Stalk Hummus is another amazing recipe from The CSA Cookbook by Linda Ly. Be sure to try out the kale stem pesto that’s on the blog to also use up veggie parts that usually end up in the compost.

How Do I Store It?

This chard stem hummus should be stored in the fridge in an air-tight container for about 5 days.

Can I Freeze This Chard Stem Hummus?

You can freeze this version and the original chickpea hummus. I like to make a large batch every few months and freeze it so I can have some to just grab and go for lunch.

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Chard Stalk Hummus from The CSA Cookbook

Yield: 16 - 2 tablespoon sevings

Prep Time: 10 minutes

Total Time: 10 minutes

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.

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Ingredients

• 2 cups chopped chard stalks
• 2 garlic cloves
• 1/4 cup tahini
• 1/2 teaspoon kosher salt
• Juice of 1 lemon
• Swirl of olive oil
• Chopped fresh parsley for garnishing

Instructions

1. Bring a small pot of water to a boil.
2. Add the chard stalks and boil for 5 to 10 minutes (depending on how thick they are) until the stalks are very soft.
3. Drain well, squeezing out any excess water, and add the stalks to a food processor, along with the garlic, tahini, salt, and lemon juice.
4. 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.
5. 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.

Recommended Products

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• 
  The CSA Cookbook
• 
  HQOExpress | Organic Kosher Salt | 36 oz. Chef Jar
• 
  Kevala Organic Sesami Tahini, 16 Ounce

Nutrition Information

Yield 16 Serving Size 1
Amount Per Serving Calories 35Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 80mgCarbohydrates 2gFiber 1gSugar 0gProtein 1g

Nutrition information is provided from nutritionix.com as a close estimate. If you have specific health issues please put the recipe information, including the exact ingredients you use, into the nutritional calculator your Dr. recommends.

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