Go Back

Chard and Beet Stem Hummus

Print
Servings: 4 people

Ingredients

  • 1 large handful chopped chard stems
  • 1 large handful chopped beet stems
  • 1 large clove garlic
  • 2/3 deciliter tahini
  • 1/2 tsp salt
  • 1/2 lemon (juice only)
  • 1/2 deciliter olive oil
  • 1/2 tbsp cumin, smoked paprika, or other spices (optional)

Instructions

  1. Wash and chop the stems, then cook them in a pot of boiling water for about 15-20 minutes. When they are very tender, pour the water off, but save a bit in case you need to thin our your hummus. 

  2. Put the stems in the food processor with garlic, tahini, salt, and any optional spices you want to use. Pulse several times. 

  3. Add half the lemon juice and half the olive oil and blend until everything comes together. Then add more oil and lemon juice as you're blending, until you have a smooth puree with your preferred consistency. If you want a hommus with a softer texture, add a little bit of the water from boiling the stems. 

  4. Taste and adjust the seasoning if necessary. Serve with a dollop of yoghurt, some olive oil and bread.