This chestnut hummus is an easy, quick, and flavourful Middle Eastern-inspired dip, made with roasted or cooked chestnuts, tahini, lemon, and garlic. It offers a unique twist on traditional hummus by swapping chickpeas for chestnuts, creating a creamy and subtly sweet spread that’s just as versatile and delicious.
Ingredients
1.5 cups Cooked Chestnuts
½ tsp Cumin Powder
2 tbsp Tahini
2 medium Garlic Cloves
⅛ cup Olive Oil extra virgin
2-3 tbsp Lemon Juice
¼ cup Water or as needed
Salt to taste
Instructions
Combine cooked chestnuts, garlic, cumin powder, tahini, salt and olive oil in a blender or food processer.
Blend everything well.
Add ¼ cup of water and blend it again until smooth and creamy. Add more water if needed.
Transfer it to a serving bowl and drizzle olive oil on top.
Garnish with paprika and cilantro or parsley.
Serve with pita bread, veggies or crackers.
Tips:
Make sure to grind until it is smooth and creamy.
Do not skip tahini, it gives a flavor and texture to the dish.
Do not skip drizzling some olive oil and paprika on top of the hummus.
Recipe courtesy of Blend With Spices
