- 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
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.