But this isn’t about Molly. This is about a little tidbit I picked up from the great wide world of the Internet(s). I read somewhereâ€”no idea whereâ€”that a cook could turn chard stems into hummus. Just substitute the stems for the chickpeas and there you go.
Well, I just happened to have a bunch of beet and chard stems left after an evening with greens, so I decided to experiment on our friends. (The best friends, of course, always volunteer for experiments.) Here’s what I did:
I fried the stems with a little chopped garlic and olive oil until they were tender but not thoroughly cooked. Then I blitzed them in the food processor and added a bit more olive oil, a squeeze of lemon, a couple spoonfuls of tahini, a pinch of cumin, a pinch of chile powder, a pinch of salt and a pinch of black pepper. And this is what emerged. Look at that luscious color! Beets, shining through! A bit strange, as the utter pinkness felt misleadingâ€”as though this should be ice cream, not hummus. But I dipped a chip, tasted, and thought, “Huh! We might be on to something here!” When everyone else declared the dip a big success, I rejoiced. No more stems for the compost bin! We’ll eat to our delight.