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Recipe Instructions:

Chard stalks from 1 pound whole chard, trimmed and chopped
1 whole clove garlic, peeled
1/4 cup tahini
1/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt

Bring a large pot of water to boil and cook the stalks until very tender, 18 to 20 minutes. Drain.
Place the garlic in a food processor and pulse until chopped. Add the chard stalks and purée, then add the remaining ingredients and process until very smooth.
Transfer to a shallow bowl, drizzle with olive oil, and serve at room temperature. The hummus also can be stored in the refrigerator for up to 3 days. Return to room temperature before serving.