Toasted Oroweat Thin Sliced 22 Grains and Seeds bread with Garlic Hummus, Wilted Chard and Olive and Pine Nut Gremolata

1 15oz can garbanzo beans, drained

1 teaspoon baking soda

3 Tablespoons Olive oil

3 whole garlic cloves

½ cup tahini

¼ cup freshly squeezed lemon juice

½ teaspoon salt

½ teaspoon ground cumin (toasted and ground preferred)

2-3 tablespoons cold water

1 bunch Rainbow Chard (save the stems for pickling)

2 tablespoons olive oil

pinch of salt and freshly ground pepper

Bottled Balsamic glaze (I like Nonna Pia’s)

For the gremolata:

3 tablespoons pine nuts, toasted

½ cup (about 12-14) pitted green olives (Castelvetrano), finely chopped

1 teaspoon grated lemon rind

juice of ½ lemon

3 tablespoons olive oil

½ cup chopped Italian Parsley

½ teaspoon salt

6 grinds black pepper

¼ teaspoon red chili flake (optional)

2-4 slices Oroweat Thin Sliced 22 Grains & Seeds bread, toasted

Place drained garbanzo beans in a pan and cover with water. Add baking soda and bring to a boil. Turn down to a simmer and cook for 20 minutes. Place whole garlic cloves in a small pan along with 3 Tablespoons of olive oil. Turn heat to medium high and fry garlic until golden brown, tilting pan to submerge garlic in oil. Remove garlic from pan and save oil. Drain and rinse garbanzo beans under cold water. Add Garbanzo beans, garlic and garlic oil, salt, cumin and tahini to bowl of food processor. Process until smooth. Slowly add water while motor is running to thin hummus slightly. Taste and adjust seasonings. Add all gremolata ingredients to a small bowl and stir to combine. Heat 2 tablespoons olive oil in a large saute pan and add Rainbow chard.Saute just a minute or two to wilt and season with salt and pepper to taste. Place hummus on toast. Top with Rainbow chard and a drizzle of balsamic glaze. Add a spoonful of relish and garnish with pickled Chard stems

To pickle stems, mix ½ cup red wine vinegar and 3 tablespoons water with 2 tablespoons sugar and 1 teaspoon salt. Bring to boil to allow sugar to dissolve. Place sliced stems into a small jar and cover with hot liquid.

For more At Home Chef with Fred Meyer recipes, visit:

https://www.pdxmonthly.com/features/the-at-home-chef-with-lisa-glickman