Ingredients
Scale
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
Instructions
- Clean stems and rough chop.
- Place in a pot of boiling water and simmer until fork tender. About 20 minutes.
- In a mini food prep, add the garlic and pulse.
- Add the boiled chard and pulse until smooth
- Add all the remaining ingredients and pulse until smooth.
- Garnish with chives and enjoy with veggies or chips.
- Store hummus in refrigerator for 1 week.
Notes
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.
- Prep Time: 5 minutes