Tara Duggan's Chard Stalk Hummus
Author Notes: An ingredient you've been throwing away is actually the key to smoother hummus. Technically, because there are no chickpeas, this is only a close cousin, but it has all the star players that make hummus irresistible—bright lemon on smoky tahini on fiery garlic on tides of olive oil, together, shimmying. Only the medium is different. Adapted slightly from Root to Stalk Cooking (Ten Speed Press, 2013). —Genius Recipes
Makes 1 cup
- Chard stalks from 1 pound whole chard, trimmed and chopped
- 1 whole clove garlic, peeled
- 1/4 cup tahini
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- Bring a large pot of water to boil and cook the stalks until very tender, 18 to 20 minutes. Drain.
- Place the garlic in a food processor and pulse until chopped. Add the chard stalks and purée, then add the remaining ingredients and process until very smooth.
- Transfer to a shallow bowl, drizzle with olive oil, and serve at room temperature. The hummus also can be stored in the refrigerator for up to 3 days. Return to room temperature before serving.
- This recipe is a Community Pick!
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Hummus|Vegetables|Appetizers|Snacks|Olive Oil
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11 months ago BarnOwlBaker
I made this yesterday and will make it again. It is light, creamy, and delicious! I agree with others that it is (aesthetically) important to only use chard stalks that are light in color, yellow, white, green. Mine came out a pale green in color and tastes delicious! Thanks for the great idea, Tara!
over 1 year ago Tara Duggan
absolutely. bonus points for using beet tops
over 1 year ago Ari D
Could I use substitute beet stalks for chard stalks?
over 1 year ago Jared SpeshDeluxe Santiago
Great inventive recipe, GREAT!
over 1 year ago Tara Duggan
Thanks for trying this recipe! It definitely should be "hummus" in quotes as the intro reads, for a more general American audience that isn't familiar with the vast array of Mediterranean salads that are similar to hummus in their basic composition (other than chickpeas) but use all kinds of different vegetables, to encourage people to be creative with leftovers-- ie eggplant, turnips, you have it.
over 1 year ago Cindy Wlazelek
Made this tonight. We are not impressed at all.
Hoping it improves in the fridge overnight, or we'll consider just tossing it out.
Very disappointed!
over 1 year ago Cindy Wlazelek
This did improve somewhat with refrigerating overnight. We appreciated it moreso with some veggie chips on the 2nd try.
over 1 year ago Gail Horak
Tastes great. Would recommend using green chard with white stems if you plan to serve this to other people. I used multi-colored chard and the end result is not an appetizing color.
almost 2 years ago Sarah
Hummus or not this dip is great! And I have discovered it is the perfect place for many difficult vegetable off its. I have just made it today with chard stems, fennel stalks, celery tops & parsley. And I believe it is all the better for the additions :)
almost 2 years ago Sarah
Hummus or not this dip is great! And I've discovered it is the perfect place to pop any number of tricky vegetable off cuts. I have just made it with a combo of chard stems, fennel stalks, celery tops and parsley stems. I believe it was all the better for the additions :)
about 2 years ago sunkisst22
Made this today, it'seems delish.
about 2 years ago Julia Conrady
I love chard, this spread looks like a keeper except it's not him as. What about calling it Greek Chard Spread.
about 2 years ago frog
Hummus is the Arabic word for chickpea. If I order hummus in a restaurant and got this, I'd be appalled--no matter how good it is. Chard dip or betteré or something would be more honest.
about 2 years ago Yokeko
Hummus- misnomer here. Why call it something it is not?
about 2 years ago fearlessem
Agreed -- call it a chard stalk dip. But I'm intrigued -- will try it!
Showing 15 out of 15 comments