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How to make Chestnut Hummus

Puree 300g cooked chestnuts, 3/4 cup tahini paste, 2 large garlic cloves, 3/4 to 1 cup water, the juice of 1 lemon, 1/2 cup olive oil, and 1 teaspoon cumin in a food processor or blender until smooth.

If too thick, just add more water until you have a consistency you like.

Season to taste with sea salt and freshly cracked black pepper.

Place in a serving bowl. Top with a drizzle of olive oil, sumac and chopped parsley. Serve with a platter of crunchy vegetables at a dinner party or it can be used instead of butter as a spread on bread or toast.

It can be stored in the fridge for up to seven days.

Learn to prepare chestnuts here. 

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2 Comments on How to make Chestnut Hummus

  • Angela
    June 30, 2016 3:06 pm

    I am wanting to print the recipe for ‘chestnut hummus’ but there is only a video. Where is the actual recipe?

    • katehassett
      June 30, 2016 3:16 pm


      We have just updated the page with the full recipe.


      Team MiNDFOOD.

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