Chestnut Hummus – Easy, quick and flavorful middle eastern-inspired dip made with roasted or cooked chestnuts, tahini, lemon and garlic.
What are Chestnuts?
Chestnuts are hard-skinned nuts that are very popular in Europe, USA , Asia and middle eastren counties. Chestnuts are also called Marroni, Marrons, Kestane, Castañas, Kastanien, Châtaignes and Castagne in Switzerland, Spain, Germany, Turkey, Italy and other European countries. Roasted marroni or chestnuts are a very popular European street food in the winters. We buy the warm roasted chestnuts from the street vendors here in Europe. The raw chestnuts can be roasted or cooked to use in many dishes such as cakes, cookies and soups. Read more about them here.
What is chestnut hummus?
Hummus is a traditional middle eastern dip made by blending chickpeas, tahini (roasted sesame seeds paste), garlic and lemon. I gave a twist to the authentic recipe by replacing the chickpeas with chestnuts.
It is is super simple and quick hummus recipe that can be made with very few ingredients.
Can I use roasted chestnuts?
Absolutely! I have used cooked chestnuts in this recipe but you can also use roasted chestnuts. If you have freshly roasted chestnuts or packaged nuts in hand and looking for some easy roasted chestnut recipes, this is a perfect recipe for you!
How many days can you keep it?
If you store it properly in the refrigerator, it stays well for up to 2 days.
This chestnut dip tastes absolutely delicious with pita bread, vegetables and crackers. You can also slather it on a warm toast.
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.
Step by step instructions:
Combine all the measured ingredients in a blender jar or food processer.
Blend everything until is is combined.
Add ¼ cup of water to the ground chestnut mixture and blend everything until it is smooth.
Add more water if you feel it is too thick.
Transfer it to a serving bowl and drizzle olive oil on top.
Sprinkle some paprika on top and garnish with fresh cilantro or parsley.
Chestnut hummus recipe video below:
Easy Chestnut Hummus
- 1.5 cups Cooked Chestnuts
- 2 tbsp Tahini
- ½ tsp Cumin Powder
- 2 medium Garlic Cloves
- ⅛ cup Olive Oil extra virgin
- 2-3 tbsp Lemon Juice
- ¼ cup Water or as needed
- Salt to taste
- 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.