Chard Stalk Hummus is a traditional Lebanese dish that resembles baba ghanoush in flavor and texture. It uses chard stalks in place of the chickpeas to make a rustic dip for raw veggies and pita. You can use any color of chard stalk. Each will add its own tint to the dip.
Makes 1 cup
2 cups chopped chard stalks
2 garlic cloves
¼ c tahini
½ tsp kosher or sea salt
Juice of 1 lemon
Swirl of extra virgin olive oil
Chopped fresh parsley for garnishing
Bring a small pot of water to a boil. Add the chard stalks and boil for 5-10 minutes depending and how thick they are, until they 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 sprinkle with fresh chopped parsley.