Denise says:

  • This delicious, velvety hummus is prepared with chestnuts instead of chickpeas!
  • It’s very quick to prepare, naturally vegan and gluten-free, and goes really well with pita bread, crudités or crackers.
  • Preparation Time:  10 minutes
  • Cooking Time: None
  • Serves: 4

Ingredients:

  • 180g cooked dried chestnuts (save 2 whole chestnuts for garnish)
  • 2 tablespoons tahini
  • 1 teaspoon ground cumin
  • 1 garlic clove – peeled and finely chopped
  • 2-3 tablespoons lemon juice
  • 50ml olive oil
  • 60ml water – or as needed
  • Salt and pepper – to taste
  • Garnish: 2 whole dried chestnuts – chopped
  •  Paprika or parsley

Method

  1. Combine cooked chestnuts, garlic, cumin, tahini, lemon juice, salt and olive oil in a blender or food processer.
  2. Blend everything well. Season with salt and pepper.
  3. Add 60ml water and blend again until smooth and creamy. Add more water if needed.
  4. Transfer the mixture to a serving bowl and drizzle olive oil on top.
  5. Garnish with chopped chestnuts, paprika or parsley.
Tagged in: canape, chestnut, cumin, Israeli, lemon, Mediterranean, Olive Oil, Sephardi, Shabbat, Side dish, Tahini, vegan