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.
Nutrition excludes the pickled chard stems and fruit topping.