Quick Chestnut Hummus Dip Recipe

Cooking Directions

• STEP 1.Start by roasting the chestnuts in the oven until they are tender and easy to peel.
• STEP 2.In a food processor, combine the roasted chestnuts, drained chickpeas, tahini, garlic, lemon juice, and olive oil.
• STEP 3.Blend until smooth and creamy, adding more olive oil or water if needed to reach the desired consistency.
• STEP 4.Season with salt and pepper to taste.
• STEP 5.Transfer the hummus dip to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of chopped chestnuts.
• STEP 6.Serve with fresh vegetables, pita bread, or crackers for dipping.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Cooking Tips

• To roast the chestnuts, make a small slit in the shell and bake them in a preheated oven at 400°F (200°C) for about 20-25 minutes.
• Peel the chestnuts while they are still warm, as it will be easier to remove the shell and skin.
• If you prefer a smoother hummus, you can remove the skins from the chickpeas before blending.

Storage and Serving

• Serve the chestnut hummus dip as an appetizer or snack at parties, gatherings, or as a tasty addition to a mezze platter.
• Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Before serving leftovers, let the dip come to room temperature and give it a stir to refresh the flavors.