Pretty-in-Pink Greens

Funny, I was just wondering whatever happened to Molly Ringwald. And then, thanks to Yahoo, the answer appeared on my email page and I didn’t even have to search for it!

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 somewhere—no idea where—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 misleading—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.

4 thoughts on “Pretty-in-Pink Greens

  1. somehow I’m thinking this really has nothing to do with hummus.but it could be good. we love our chard ruby chard with pomegranate molasses.

  2. Ed, you’re right. Probably nothing at all to do with hummus, but it was pretty and pink and tasty.

    Kim, thanks. Molly just had twins.

  3. That vibrant color is fun and mysterious and will invite chip scooping simply to discover the flavors. I adore that you found an edible use for previously compostable bits.

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