This pink hummus doesn’t use your classic beets but instead Swiss chard stems to make it a perfect zero food waste recipe.
I wasn’t an overly girly girl growing up, though I wouldn’t say I was a tomboy either. I played sports, strapped on my roller blades with the neighborhood boys and wasn’t afraid to get dirty. But, I also spent hours in my sister’s room playing Barbies.
My dad didn’t believe in breaking things out by gender either. Each of us kids was taught to change a tire, drive a stick and clean a dirty bathroom. This is all to say that when Michael and I found out we were having Noe we vowed not to buy her a ton of pink or perpetuate an overly girly lifestyle for her.
But, as I’m learning with children, you don’t get that much say in the matter. They are who they are, with minds all their own, which really is a beautiful thing. And as she’s gotten older, I’ve found more often than not, despite providing her with every color in the rainbow, that she still gravitates toward all things pink.
Her first choice of hair clip? Pink.
Her favorite shirt? Pink.
Her favorite color of lollipop from the lollipop store (aka Trader Joe’s)? You guessed it, pink.
The girl loves her some pink and I’m definitely not one to force her hand in small matters such as that.
Which brings us to last Friday when I was drafting my latest post about easy recipes for reducing food waste. I had just read that you can use Swiss chard stems in hummus which of course meant I needed some chard immediately.
I usually prefer rainbow chard to other varieties but saw some gorgeous red Swiss chard and thought its color would lend itself beautifully to a pink hummus.
It turned out even better than expected, partially because of the taste but in big part because of the color, which is just so pretty, even for a non-pink lover like myself.
If you’re looking for ways to use your Swiss chard stems and don’t want to make a pot of this, then give pink hummus a try.
And if you’re like me and have a girly 2 year old that loves all things pink? Well then you’re probably going to win mom of the year for this dish, or that’s what I like to tell myself.
A few recipe notes:
- For my first batch of this hummus, I didn’t steam the stalks before I made it. I didn’t mind the texture but it was a bit fibrous. Noe doesn’t like any texture to her hummus so it threw her off. Again, I didn’t mind it but if you want a smoother hummus I’d follow the recipe as it’s written below.
- I mentioned beet hummus above as an alternative pink hummus. Check this one out if you have beets to use.
- I tend to like vinegary, citrusy flavors a lot so I loaded this up with both. If you’re more into the rich flavor of tahini or prefer a garlicky taste (which isn’t really my jam) feel free to adjust by adding more of whatever you love. Hummus is really forgiving in that way.
- 5-6 steamed red Swiss chard stems (any color would be fine but the red ones will make pink hummus)
- 1 can of chickpeas, drained and rinsed
- ¾ teaspoon salt
- ⅛ teaspoon pepper
- 3 tablespoons lemon juice
- 1 heaping teaspoon tahini
- 1 teaspoon apple cider vinegar
- ½ teaspoon minced garlic
- 1½ tablespoons olive oil (I used lemon infused olive oil for an extra lemony flavor)
- Place Swiss chard stems in a pot with water and a steamer basket. Steam for 5 minutes or until your stems are soft.
- Place stems and remaining ingredients into a food processor.
- Process until creamy.
- Taste and adjust seasoning as needed.