with Apricots & Cashew Cheese
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- 2 garlic cloves
- 4 oz rainbow Swiss chard
- 2 oz dried apricots
- 13.4 oz chickpeas
- 1 lemon
- 1 tsp dried oregano
- 2 multigrain flatbreads
- 2 oz Treeline® Soft French-Style Cashew Cheese
- 3 tbsp + 2 tsp (6 tbsp + 4 tsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Preheat the oven to 425°F. Peel and mince the garlic. Thinly slice the Swiss chard, keeping stems and leaves separate. Roughly chop the dried apricots. Drain and rinse the chickpeas, and pat dry. TIP: The oven will be used to crisp the flatbreads. If you have a toaster oven, you can use that instead.
Halve and juice the lemon(s). Add minced garlic, chickpeas, lemon juice, oregano, 3 tbsp (6 tbsp) olive oil, and a pinch of salt and pepper to a food processor. Blend the oregano hummus until smooth.
Place flatbreads directly on the oven rack and bake until slightly crisp, 3 to 5 minutes.
Heat 2 tsp (4 tsp) olive oil in a large nonstick skillet over medium-high heat. Add sliced Swiss chard stems and a pinch of salt and pepper. Cook until tender, 2 to 3 minutes. Add sliced Swiss chard leaves and cook until wilted, another 1 to 2 minutes.
Spread oregano hummus on the toasted flatbreads. Top with sautéed Swiss chard and chopped apricots. Dollop with cashew cheese. Tuck in!