Most people immediately think of chickpeas when they hear the word hummus, but chestnuts make an equally delicious—and unique—alternative. Naturally sweet and creamy when roasted, chestnuts blend beautifully with tahini, garlic, and lemon for a smooth, nutty dip that feels both familiar and unexpected. This chestnut hummus is perfect for autumn and winter gatherings when chestnuts are in season, but it’s versatile enough to enjoy year-round. Serve it with warm pita chips, flatbread, or fresh vegetables as an appetizer, or spread it on sandwiches and wraps for a seasonal twist. You can find fresh chestnuts locally at Minazzoli Farms at our farmers markets, or use pre-roasted, packaged chestnuts for convenience.
INGREDIENTS:
10 oz roasted chestnuts (about 2 cups)
1/2 cup tahini paste
1 large garlic clove
1/2-1 cup water
Juice of 1 lemon
1/2 teaspoon cumin
1/4 cup extra virgin olive oil
Kosher salt and pepper, to taste
Pita chips
METHOD:
If using fresh chestnuts, roast and peel them before measuring 10 ounces (about 2 cups). Packaged roasted chestnuts may be used directly.
In the bowl of a food processor or heavy-duty blender, add the roasted chestnuts, tahini, garlic, lemon juice, cumin, and ½ cup water. Blend until smooth.
With the machine running, slowly drizzle in the olive oil. Add more water, a tablespoon at a time, until the hummus reaches your desired creamy consistency.
Taste and season with salt and freshly ground pepper. Blend again briefly to incorporate.
Transfer to a serving bowl and drizzle with a little extra olive oil. Serve with pita chips, fresh vegetables, or warm flatbread.
TIP:
For added depth, sprinkle with smoked paprika or garnish with chopped parsley before serving.
