Chestnut Hummus dip

Chestnut Hummus dip


  • 500g cooked and peeled chestnuts, roughly chopped
  • 1-2 garlic cloves, roughly chopped
  • 1⁄3 cup lemon juice
  • 1⁄4 cup tahini
  • 1 tsp ground cumin
  • 1⁄4 cup olive oil
  • 1⁄2 cup hot water*
  • 1⁄2 tsp salt


Combine chestnuts, garlic, lemon juice, tahini, cumin, oil, hot water and salt in a food processor. Process until almost smooth.

To serve, spoon into a serving bowl, drizzle with a little extra virgin olive oil, sprinkle with pepper and serve with lavosh or grilled flatbread and cucumber slices.

*Add extra hot water for a smoother and thinner consistency.

Prep Time

15 mins + chestnut prep time

Cooking Time



Makes 3 cups