Today: Why an ingredient you've been throwing away is actually the key to smoother hummus. Oops!
Technically, because there are no chickpeas, this is only a close cousin, but it has all the star players that make hummus irresistible—bright lemon on smoky tahini on fiery garlic on tides of olive oil, swelling together.
Only the medium is different.The medium, in this case, is the Swiss chard stems we're always instructed to strip away when cooking the dark, leafy greens—though next time, the medium could certainly be something else (say,
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