Chestnut hummus is my twist on traditional Middle Eastern hummus which uses chestnuts instead of chickpeas, making it a perfect appetizer for Thanksgiving or Christmas. Serve with crudités, crackers or chips as a healthy snack or starter to your holiday party. It’s super simple, quick to make with just a few ingredients.
Chestnut hummus is one of the best ways to savour this delicious nut, which is low in calories and fat. The chestnuts add a sweet flavour, as well as some extra fibre. This recipe makes enough for six people; if you have more guests, just double the recipe as needed.
Can I Use Roasted Chestnuts?
Absolutely! As this recipe uses cooked chestnuts, feel free to use any method of cooked or freshly roasted chestnuts.
I used roasted chestnuts. You cen see in the photos below that I roasted them on an open fire.
Interested in learning a few simple methods for roasting chestnuts yourself? Read this: How to Roast Chestnuts: 5 Easy Methods
Where Do I Get Chestnuts?
I used fresh European chestnuts (Castanea sativa), also known as sweet chestnuts or Spanish chestnuts. I was lucky enough to find mine fresh while foraging around an old historic cemetery nearby. If you don’t have access to a chestnut tree, you can also find them in the produce section of the grocery store around the holidays. They will most likely be the Chinese or European species. Be on the lookout for them and you’ll be making chestnut hummus before you know it.
What is the Nutritional Value of Chestnuts?
Chestnuts, which have a thin, dark brown shell and a spiny husk, are more similar to fruits than true nuts. They have been a food source for thousands of years. They can be eaten raw or roasted, ground into flour, or mixed into pastries. They grow on trees in the genus Castanea, and many species in this group can live for an impressive 500 years or more.
Chestnuts contain unique levels of vitamin C, which makes them stand apart from other nuts. In fact, half a cup of raw chestnuts provides you with between 35 and 45 percent of your daily intake of vitamin C. Cooking chestnuts partially destroys this vitamin, but roasting at lower temperatures or using a food dehydrator to dry them can help retain more of it.
Chestnuts remain a good source of antioxidants, even after cooking. They’re rich in gallic acid and ellagic acid—two antioxidants that increase in concentration when cooked.
One quarter-cup of roasted chestnuts contains:
- Calories: 88
- Protein: 1 gram
- Fat: 1 gram
- Carbohydrates: 19 grams
- Fiber: 2 grams
- Sugar: 4 grams
- Cholesterol: 0 milligrams
- Sodium: 1 milligram
How Long Will the Chestnut Hummus Keep?
If you store it properly in the refrigerator, it stays well for 2-3 days.
Tips for Best Results:
For the best flavor and texture, be sure to grind the chestnuts until they are smooth and creamy. Avoid skipping the tahini, which gives the hummus a rich taste and smooth texture. Topping each serving with a drizzle of olive oil and paprika is a delicious way to finish this dish!
- 1.5 cups Cooked Chestnuts
- 2 tbsp Tahini
- ½ tsp Cumin Powder
- 2 medium Garlic Cloves
- ⅛ cup Olive Oil extra virgin
- 2-3 tbsp Lemon Juice
- ¼ cup Water or as needed
- Salt to taste
- Combine cooked chestnuts, garlic, cumin powder, tahini, salt and olive oil in a blender or food processer.
- Blend everything well.
- Add ¼ cup of water and blend it again until smooth and creamy. Add more water if needed.
- Transfer it to a serving bowl and drizzle olive oil on top.
- Garnish with paprika and cilantro or parsley.
- Serve with pita bread, veggies or crackers
If you enjoyed this recipe for chestnut hummus and are interested in other recipes using homegrown or wild edible foods, be sure to check out our recipe index. You’ll find dozens of unique recipes.
Here are a few examples of what you might find:
- How to Roast Chestnuts: 5 Easy Methods
- Chocolate Chestnut Truffles: A Delicious Taste of Fall
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