• To prep

    10 min
  • To cook

    20 min
  • Level

    Easy
  • Servings

    1 Cup
  • Stems from 1 large bunch Swiss chard, chopped
  • 1 whole clove garlic, peeled and chopped
  • 1/4 cup tahini
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon kosher salt

Method

    Chop chard stems cook for 20 minutes in a pot of boiling water.
    Drain stems and add to a food processor.
    Add garlic and purée.
    Add remaining ingredients and continue to purée until smooth.
    Add another tablespoon of olive oil if needed for smooth consistency.
    Transfer to a bowl and serve with cut raw veggies or crackers.
    Store hummus in the refrigerator for up to 3 days.
    Serve at room temperature.

Leave a Reply

All fields and rating are required to submit a review.