Chummus

Suitable for Rainbow souls & anyone who doesn’t know what to do with leftover swiss chard stems!

Yield: Appetizer for 4

Ingredients:

2 cups rinsed rainbow Swiss chard stems*, roughly chopped into approx 1” pieces
4 cloves garlic, smashed + roughly chopped
1 can (398 ml) cannellini beans, drained + rinsed
½ cup olive oil
1½ tbsp tahini
1 tbsp fresh lemon juice
1 tsp lemon zest
Salt and pepper, to taste


Method:

1. Bring a small pot of salted water to a boil. Boil Swiss chard stems for 20 minutes, until very soft, then place in ice water to cool. When cool, remove from water and squeeze out as much liquid as possible.

2. Add all ingredients except for the olive oil into a food processor. Blend until a thick paste starts to form, then slowly add the olive oil.

3. Serve with warm naan bread, sesame crackers and rainbow veggies!

*Depending on colour of stems, the resulting colour of the dip can be an array of colours which keeps you or your rainbow child guessing!