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