Lisa Grentz, MS, RDN, CD
Chestnuts are available for purchase in most grocery stores during the winter months. They are a versatile seasonal ingredient with a mildly sweet taste. They can be enjoyed roasted as a snack or incorporated into a variety of dishes. Roasted chestnuts can be added to salads, stirred into savory stuffing, cooked into soup, used as a topping for cooked vegetables, or pureed and added to muffin or pancake batter.
This holiday season, consider making a delicious chestnut hummus appetizer and serve with herb pita bread, crackers, or roasted veggies.
Chestnut Hummus
1 ¼ cups roasted and peeled chestnuts
1 lemon, juiced
2 cloves garlic, minced
½ tsp. fine sea salt
½ tsp. ground cumin
½ cup tahini
3 TBSP ice water
3 TBSP olive oil
Instructions:
Combine roasted chestnuts, lemon juice, garlic, salt, cumin, and tahini in a blender or food processor. Blend until thick and creamy.
Add ice water and continue blending until smooth. While blending, drizzle in olive oil and continue blending until mixture is smooth and creamy.
Add more ice water if needed to achieve a creamy texture.
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