Photo courtesy of Harrison's California Chestnuts
Chummus (aka chestnut hummus)
Servings: 4 servings
Ingredients
- 12 ounces cooked chestnuts 16 ounces raw
- 1 clove garlic chopped
- cup tahini
- 1/4 cup fresh lemon juice
- 3/4 teaspoon ground cumin
- 1/3 teaspoon sea salt
- 1/8 cup extra-virgin olive oil
- 1/3 cup water
- Dash of cayenne pepper optional
Instructions
- Rinse fresh chestnuts in colander with cool water. Use a large, heavy knife to cut fresh chestnuts in half. Carefully place nuts in pan of boiling water and cook 8 minutes. Remove them from pan and place in bowl of ice water. Remove shell with chestnut knife or paring knife and peel off pellicle.
- Combine prepared chestnuts, garlic, tahini, lemon juice, cumin, sea salt, olive oil, and water in a food processor. Mix until smooth. Add extra water for desired consistency.
- Serve in a bowl, and garnish with thinly sliced carrots, red onions, and whole cilantro leaves. Drizzle extra-virgin olive oil over chummus, carrots, and onion, then top with cilantro. Serve with rice crackers or pita bread (sliced and warmed).
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