Chestnut Hummus

Chummus (chestnut hummus) served on sesame rice crackers, shown with whole, raw chestnuts.

Chummus (AKA Chestnut Hummus)

Courtesy of Harrison’s California Chestnuts in Gridley, CA
Course Appetizer, Snack
Servings 5


  • 1 pound fresh chestnuts, raw
  • 1 clove garlic, chopped
  • 1/8 cup tahini
  • 1/4 cup lemon juice, fresh
  • 3/4 teaspoon cumin, ground
  • 1/3 teaspoon sea salt
  • 1/8 cup extra-virgin olive oil
  • 1/3 cup water
  • dash cayenne pepper, optional


  • 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 cooked 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. Chill.
  • 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).