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      Swiss Chard Hummus

      • April 18, 2018
      768 1024 Curry Girls Kitchen

      Swiss Chard Hummus ~  REALLY. I was at a family dinner recently when my nephew, who loves to cook, was raving to me about this unbelievable Swiss Chard Stem Hummus recipe he found on Food52 from Tara Duggan. He and my niece couldn’t believe how good it was. I was like, bring it on, because we all love hummus and eat it daily. We are all about eliminating food waste, and found this to be a great way to use all parts of the vegetable.  “The stems are loaded with vitamins, fiber, and nutrients, because the stem is what is rooted in the soil.” Eat the stems and tops of your veggies, they’re loaded with nutrients.

      I was also intrigued that there was more to hummus than beans.  Lately I’ve been feeling a bit gassy from all the garbanzos and hummus I’ve been eating. Even garbanzo bean flour caused bloating! Then after making this beautiful swiss chard stemmed hummus, I was over the moon by it’s delicate taste and smooth texture. IT was a challenge to stop eating it, and my mind raced with ideas for more variations.  I could use beet stems next time!

      Often I think how Mother Nature rocks with the beautiful colors of rainbow chard! I bought 2 big bunches at our farmers market. It truly took no time make. The longest part was cutting up the stems and boiling them for 20 minutes until they were tender. The recipe calls for 1 pound of Swiss chard. And since I’m not such of a measurer with recipes, I went a little rogue and added a little more than 2 cups of stems.  The slight pink hue was beautiful! What I found interesting is that after boiling the stems the red color faded. Once the hummus was made, magically minutes later, it turned pink!  It’s was so cool.

      For those who are not fans of Swiss chard, or have an allergy to tahini, check out Curry Girls avocado cilantro hummus! Hummus is a great plant based protein because of the wonderful benefit from garbanzo beans.  Adding fresh herbs, greens and beneficial fat like avocado is an added bonus making this snack or condiment a winner to eat anytime of the day. Get creative and please share what you think below in the comments. We’d love to hear from you!

      What I loved most about this recipe, besides how tasty, quick and easy it was to prepare, I didn’t get bloated! It was yummy with raw or blanched veggies and chips! I think this is a genuine winner of a recipe! Check out our latest recipe video below to make this Swiss chard stem hummus.  Keep on scrolling down for the full recipe.

      Swiss Chard Hummus

      About 2 Cups swiss chard stems, rough chopped (I used rainbow and red stems; can also use beet stems)
      2  garlic cloves
      1/4 Cup tahini (we love this brand)
      1/4 Cup olive oil
      2 Tbsp. fresh squeezed lemon juice
      1/2 Tsp. Celtic Sea Salt
      1 Tbsp. freshly chopped chives for garnishing

      Method for Making Swiss Chard Hummus

      1. Clean stems and rough chop.
      2. Place in a pot of boiling water and simmer until fork tender. About 20 minutes.
      3. In a mini food prep, add the garlic and pulse.
      4. Add the boiled chard and pulse until smooth
      5. Add all the remaining ingredients and pulse until smooth.
      6. Garnish with chives and enjoy with veggies or chips.
      7. Store hummus in refrigerator for 1 week.

      Variation: Add fresh herbs: 1 Tbsp. chives, parsley, thyme, basil, etc. Add avocado. Add jalapeno pepper to taste.

      Hummus is great as an appetizer dip with vegetables, crackers or chips, as a spread on sandwiches, or topping for salads.

      Swiss chard stems

      After a little the hummus changed from beige to pink!