Sunday, May 9, 2010

Silq bi'l-Tahina (Chard Stalk Hummus),

Serves 4


I am so excited about this chard stalk hummus, and not only because of its sentimental shade of pink. I found the recipe online totally randomly, but was delighted because, it’s true, the stalks often go in the compost bin. There are no beans in the recipe, but I admit that I added about 3 tablespoons great northern beans, just thinking that Chris might like the ‘substance’ that a little legume addition imparts. I thought it was great without beans though—really just like hummus, but with this wonderful, tangy, vegetal flavor. We polished most of it off today with sesame rice crackers.

1 stalks and stems from one bunch Swiss chard, coarsely chopped

1 teaspoon salt

2 garlic cloves, peeled

1/5 C tahini

1/5 C olive oil

1/5 C fresh lemon juice

2 Tablespoons pine nuts fried for 1 minute in 1 teaspoon hot olive oil

1 teaspoon dried or 1 Tablespoon fresh chopped mint

Pita bread, crackers, raw vegetables for dipping

Place chard stalks in a pot of boiling water to cover and steam/boil until soft, about 10-20 minutes.


Drain well and place in food processor. Add tahini, oil, lemon juice, garlic and salt.


Process until smooth. Transfer to a serving bowl or platter; Drizzle with a little olive oil and garnish with the fried pine nuts and mint. Serve with pita bread, crackers and raw vegetables.


  1. Where in the world do you find your tahini?? I can never find it anywhere!

  2. They sell it at my local grocery store with the other nut butters, in the natural foods section. Surely a Whole Foods type place near you would have it if your local grocer doesn't.