Chard Stalk Hummus from The CSA Cookbook

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.
Course Appetizer
Cuisine American
Keyword hummus
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 62kcal
Author Linda Ly


  • 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.


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.


Calories: 62kcal | Carbohydrates: 2g | Protein: 2g | Fat: 5g | Sodium: 223mg | Potassium: 91mg | Vitamin A: 735IU | Vitamin C: 4.4mg | Calcium: 22mg | Iron: 0.7mg