Chard Baba Ganoush

Our favorite Chard Hummus meets Baba Ganoush

This healthy, creamy dip is lovely for dipping crackers, carrots, radishes, and any other dip-able veggie in.  

Chard Baba Ganoush

Makes about 3 cups

INGREDIENTS

• 1 bunch of Chard (~1⁄2 lb) sub other fresh greens like spinach, kale, or salad turnip greens, chopped
• 1 large eggplant, cut in half lengthwise, green stem cut off. 
• 2+ Cloves of Garlic, minced.  Sub green garlic and garlic scapes.
• 1⁄2 cup Olive Oil
• 1⁄3 cup Lemon Juice
• 1⁄2 cup Tahini, cashew butter, or sunflower seed butter (or mix totalling 1⁄2 cup)
• Sea Salt, to taste
• Herbs and spices of choice — cumin, parsley, or basil work great. If you enjoy spice, add some hot pepper flakes or fresh or roasted peppers.  (roast along with your eggplant!)

INSTRUCTIONS

1. Preheat oven to 450 degrees F.  Line a large baking dish with parchment paper or silicone liner. 
2. Place halved eggplant (and peppers if using) in baking dish with cut side down.  Drizzle some olive and coat all sides of eggplant.  Roast for 35-45 minutes, until tender.  Remove from oven and let cool slightly.  
3. While eggplant is roasting, prepare chard.  Chop Chard leaves, and keep separate from stems.
4. Heat 1⁄4 cup Olive Oil in a large skillet or frying pan on medium low heat.
5. Add chopped Chard stems and cook, stirring, for about 5 minutes, or until softened.
6. Add Chard leaves and Garlic to pan and stir. Cook for another 8-10 minutes until the greens are
   wilted.
7. Remove from heat and add the pan’s contents, including any liquid, to your food processor or
   blender. Add tahini and/or nut/seed butter, lemon juice, salt to taste, herbs/spices, and the
   remaining 1⁄4 cup of olive oil.
8. Blend well until creamy and only very small pieces of chard remain.
9. Scoop eggplant flesh into food processor and blend until smooth.  
10. Serve warm or refrigerate for a cool dip, with crackers, flat bread, chips, bread, or veggie slices!  Serve with a drizzle of olive oil on top and fresh chopped herbs sprinkled on top.  
11. Will keep refrigerated for up to 4 days.

NOTES:

Feel free to add anything else in that you’d like!  This recipe is meant as a guide — substitute as needed!

If you don’t have a food processor, you can just mush all of your ingredients together as best you can!  If you go this route, chop your chard, garlic, and herbs as finely as possible.  

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