Chestnut hummus
This rich and creamy chestnut hummus provides a unique twist to the classic hummus recipe made with chickpeas. This is because cooked or roasted chestnuts have a gentle sweetness and soft, nutty taste complemented with a buttery texture. Blending these chestnuts with tahini paste, zesty lemon, garlic, olive oil and a touch of cumin results in a luxury, velvety and creamy dip. In other words, it is the perfect festive appetizer for holiday gatherings.
Servings: 4
Equipment
Ingredients
- 1 cup (or 130 grams) chestnuts cooked (or roasted) and peeled
- 1 tablespoon tahini
- 2 tablespoons extra virgin olive oil
- ½ clove garlic
- juice of ½ lemon
- ½ teaspoon ground cumin
- salt and pepper to taste
Optional
- ¼ cup water if needed
- smoked paprika powder
Instructions
- Add the chestnuts, tahini paste, garlic, lemon juice, olive oil and cumin in a food processor or blender.
- Blitz the ingredients together into a smooth paste.
- If the consistency is too thick, add a bit of water and mix again until smooth and creamy.
- Season with extra salt, pepper or lemon juice to taste.
- Transfer to a serving bowl and drizzle a bit of olive oil over it and optionally some smoked paprika powder.
Notes
- Total cooking time: When starting with raw, uncooked chestnuts, add 40 minutes extra which includes 20 minutes preparing and cooking and about 20 minutes peeling.
- Chestnuts: Uncooked chestnuts can either be cooked (boiled) or roasted depending on personal preferences.
- Garlic: Start mixing the hummus with just half a clove of garlic, adding more afterwards to taste. Remember that when making the hummus in advance, the garlic flavor will intensify over time.
- Store: When making the hummus in advance or if any is leftover, store covered in the fridge for up to 2 days.
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