Rainbow Chard Hummus

June 17, 2024

Creamy and savory dip that is almost more like a spinach dip than a hummus.

The perfect dip for eating your veggies.  Chard (or sub beet greens) are in the dip, and for dipping try sliced turnips, carrots, cucumbers, broccoli, or any other raw veggie you have on hand.


Rainbow Chard Hummus

Makes either 1 1⁄2 – 3 cups, depending on addition of garbanzo beans
Food processor or blender needed


  • 1 bunch of Rainbow Chard (~1⁄2 lb)
  • 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 is a traditional hummus spice, or add some rosemary,
    oregano, parsley, or basil for an herb version. If you enjoy spice, add some hot pepper flakes or
    fresh or roasted peppers.
  • OPTIONAL: 1 1⁄2 cup cooked Garbanzo beans, plus extra water SEE NOTES BELOW


  1. Remove stems from Chard, and chop roughly.
  2. Chop Chard leaves, and keep separate from stems.
  3. Heat 1⁄4 cup Olive Oil in a large skillet or frying pan on medium low heat.
  4. Add chopped Chard stems and cook, stirring, for about 5 minutes, or until softened.
  5. Add Chard leaves and Garlic to pan and stir. Cook for another 8-10 minutes until the greens are
  6. 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.
  7. Blend well until creamy and only very small pieces of chard remain.
  8. Add in garbanzo beans, if using, and continue blending until very smooth. Add in a touch of
    water if consistency is too thick, and blend again until smooth.
  9. Serve warm or refrigerate for a cool dip, with crackers, flat bread, chips, bread, or veggie slices!
  10. Will keep refrigerated for up to 4 days.


If you choose to omit the garbanzo beans, the “hummus” will be more of a tasty spinach like dip.  However, adding garbanzo beans–aka chickpeas–are key to making a traditional hummus.
They also add some extra protein.

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

Other news from around the farm!

Fermented Roots

Fermented Roots July 9, 2024Healthy, probiotic pickles are easy to make, and quick in the summer heat.  Salad turnips, radishes, carrots, raw beets, you name it and you can ferment it.  Fermenting is a simple way to make traditional pickles without vinegar.  All you...

read more

Shoot and Microgreen Salad

Shoot and Microgreen Salad July 9, 2024Nutrient dense and super light salad.   This small side salad pairs great with any dish, and can be mixed with lettuce or other greens for a larger salad.   Shoot and Microgreen Salad Serves 2-4 as a small side salad INGREDIENTS...

read more

Grilled Cauliflower

Grilled Cauliflower July 9, 2024Easy and perfect for keeping out of the kitchen on hot summer days.   Grilled Cauliflower Serves 2-4 as a side INGREDIENTS 1 medium - large sized cauliflower head Olive oil salt and pepper to taste   INSTRUCTIONS Cut cauliflower in...

read more

Pin It on Pinterest

    Your Cart
    Your cart is emptyReturn to Shop