Chummus (AKA Chestnut Hummus)
Courtesy of Harrison’s California Chestnuts in Gridley, CA
Ingredients
- 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
Instructions
- 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).
