I’ve never been a big chard person. It’s funny because I’ve talked to people who don’t like kale, because they find it too bitter. But they like Swiss chard just fine. I’m exactly the opposite. I really, really like kale – raw or cooked; but I have had trouble cooking chard dishes that I get excited about. Thankfully this Swiss chard hummus is one of the successful chard preparations to come out of my kitchen.
To make this hummus, I paired the chard with earthy green lentils and cilantro for brightness. To bring everything together, I pickled the chard stems, tossed them with chopped stone fruit, and used that as a garnish. That sweet and tangy combo is just heavenly. And fine, I’ll make an acknowledgement to the hummus purists out there. Technically this is not hummus. It’s made with lentils instead of chickpeas, lime juice instead of lemon juice, and some other funky stuff that isn’t in traditional hummus.
That said, we’ve used this anywhere that regular hummus is used. In wraps, as a dip for pita chips, as a snack with carrots and cucumber, etc. It’s a fun twist on the usual. For any cilantro haters, try substituting parsley. This definitely needs an herbaceous note to balance out the bitterness of the chard. I still have a bucket’s worth of rainbow chard in my fridge, so any other recipe suggestions are welcomed =]
- 3 tb. tahini
- 3 cloves garlic
- juice of 1 and 1/2 limes
- 1 tb. coriander seeds
- 1/2 tb. cumin seeds
- 3 c. loosely packed chard leaves, stems removed, blanched (measure before blanching), and patted dry
- 2 c. cooked lentils (I used green lentils)
- 1/3 c. loosely packed fresh cilantro leaves
- 1/2 tsp. paprika
- 1/4 tsp. ground cumin
- salt and freshly ground black pepper, to taste
- pickled chard stems, to serve (optional, recipe below)
- chopped nectarines, apricots or peaches, to serve (optional)
- stems of 1 bunch Swiss chard, chopped
- 1/2 tsp. each of: fennel seeds, anise seeds, coriander seeds, cumin seeds, peppercorns, cloves
- 1/3 c. white vinegar
- 2 tb. sugar of choice (I used coconut sugar)
- 1/4 tsp. salt + more to taste
- bit of water
- Add all of the ingredients to a small saucepan. Bring to a boil and then reduce to a gentle simmer. Cook for about 20 minutes, until stems have softened and taken on a sweet, tangy flavor. Add salt to taste.
- Remove the cloves and use immediately, or store indefinitely in the pickling liquid in a glass container in the fridge.
- Add the tahini, garlic, lime juice, coriander seeds, cumin seeds, and chard leaves to a blender or food processor and puree until smooth.
- Add the lentils and seasonings and again, mix until completely smooth.
- Adjust seasonings to taste, and optionally serve garnished with pickled chard stems that have been tossed with chopped stone fruit.
Shared on Virtual Vegan Potluck. Happy Hump Day!