Charred Rainbow Chard with Garlic & Hummus

Ingredients

• 4 rainbow chard stems, stalks and leaves separated and left whole
• 50 ml olive oil
• ¼ cup each coarsely chopped flat-leaf parsley and dill
• 1 spring onion, thinly sliced
• 12 thick slices sourdough bread
• 1 garlic clove, halved
• To serve: hummus
• Roast chilli dressing
• 1 tsp dried chilli flakes, or to taste
• 60 ml extra-virgin olive oil
• 1½ tbsp white wine vinegar
• Finely grated rind and juice of ½ lemon, or to taste
• 1 garlic clove, finely grated