Rainbow chard has such a beautiful color contrast that I could stare at it for hours. Look at the color contrasts and that hot pink vein. Get out of here. This is one of the most beautiful works of nature.
But I’ll eat it eventually. It’s actually not bitter. It’s actually quite the opposite – tender and sweet, making it the ideal vessel for creamy garlicky Hummus (and banana, peanut butter, + basil).
If you are short on time or prefer to buy Hummus from the store, then go for it! I like to save time and effort. Every couple of weeks, I make my own to keep on hand as a quick snack or lunch.
This concept is simple and completely customizable. Spread your favorite spread on the chard, then top it with tons of vegetables. I made mine with cucumber, onion, and tomato, but you can also add fruit, herbs, or a grainy mustard.
The wrap is perfect for on-the-go meals, like picnics, beach trips, or work lunches. It’s a hunch, but I think they would taste better at the beach rather than in an office. I believe food tastes better when it’s in the natural environment.
Ingredients
- One large Rainbow Swiss Chard Leaf
- 1/4 cup hummus
- Top with tomato, cucumber, and onion
Instructions
- Wash and dry the swiss-chard. Remove the stem and trim the thicker bottom part of the stem to make it easier to roll.
- Wrap up the hummus and vegetables in the center, and then enjoy. You can wrap it up in parchment or secure it with toothpicks to take it on the road.
