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 =]
Swiss Chard Hummus (with Pickled Chard Stems)
Ingredients
- 3 tbsp tahini
- 3 cloves garlic chopped
- 1 and 1/2 limes juiced
- 1 tbsp coriander seeds
- 1/2 tbsp cumin seeds
- 3 cups loosely-packed de-stemmed chard leaves blanched (measure before blanching), and dried very well
- 2 cups cooked lentils drained and patted dry
- 1/3 up 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)
For the quick pickled chard stems:
- stems of 1 bunch Swiss chard chopped
- 1/2 tsp fennel seeds, anise seeds, coriander seeds, peppercorns, and cloves (or mix and match to equal 2 and 1/2 tsp)
- 1/3 cup white vinegar
- 2 tbsp sugar of choice (I used coconut sugar)
- 1/4 tsp salt plus to taste
Instructions
For the pickled chard stems:
- 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.
For the Swiss chard hummus:
- 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.
Notes
Nutrition
Happy Hump Day!
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
rika@vm says
Oh Shannon, you are whiz at converting greens into beautiful yuminess! Chard is okay, I use them in stews or sauteed them with creamy grits, but they create a beautiful greenish color for smoothies though! Hmmm that is one good lookin’ hummus, miam miam!
Shannon @ Yup, it's Vegan says
Thank you so much! Yep, making greens delicious is a skill I was forced to learn from the CSA… 🙂 I could see how chard would be good with grits. I’ll have to try that!
rika@vm says
Oh Shannon, you are whiz at converting greens into beautiful yuminess! Chard is okay, I use them in stews or sauteed them with creamy grits, but they create a beautiful greenish color for smoothies thoughs! Hmmm that is one good lookin’ hummus, miam miam!
Chitra Jagadish says
love hummus and any kind of hummus am in, this looks fantastic with chard.
Kari @ bite-sized thoughts says
This is such a great way to get greens in! I love the colour too – so vibrant.
Also, thanks again for your upside down nectarine cake inspiration 🙂 As you saw, it gave me a great base for my latest cake!
Cadry says
I’m totally with you on chard. It has too much of a beet flavor for my tastes, especially in the stems. Beets taste like dirt to me, and I notice elements of that in chard as well. Kale, on the other hand, I eat several times a week and love. I always enjoy lentil-based dips. This one looks delicious!
Shannon @ Yup, it's Vegan says
I never thought to call chard similar to beets but that’s a really good comparison. I often have trouble loving beet recipes, too, so that would make sense! It’s good to know that you share my feelings on kale vs. chard… I was starting to think I was a bit crazy =]
Richa says
you found a way to use to all the chard! yeah i like chard more than kale too. kale is too fibrous for me 🙂 pickled chard1 yum!
Shannon @ Yup, it's Vegan says
The fibers in kale do not bother me in the least! So weird. Yep, I’m still carrying on with coming up with new leafy greens recipes 🙂
Cheryl says
Mmmm, this is so green and beautiful. I admittedly don’t eat too much chard either, but this might have to be what changes that!
Shannon @ Yup, it's Vegan says
You can only taste a hint of it in this which I think is why I like it so much! *hides* but yeah. It’s one of those things that always looks so pretty at the farmers market and then is much less fun to actually cook/eat.
Annie says
I’m one of those wackos who prefer chard 🙂 – but probably eat more kale. Go figure. This is a great way to use chard and I love ANYthing pickled.
Shannon @ Yup, it's Vegan says
I think I am the wacko, not you! Same here about the pickles 🙂