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.
15 mins + chestnut prep time
Makes 3 cups