Chestnut hummus is the richest, heartiest, most unexpected treat you’ll have at your Thanksgiving or fall feast. Its complex layers of deep, nutty flavors are perfect for these cold autumn nights. Of course it makes a lovely appetizer, but it could also be right at home on the table as a sumptuous side dish.
Chestnut Hummus Recipe Ingredients
Let’s break down this recipe and take a look at chestnuts first. Chestnuts are tree nuts, from a chestnut tree (it sounds obvious when you say it, but not everyone knows that). They are relatively large, very starchy, and faintly sweet. When they are cooked they have a consistency similar to baked potatoes.
Chestnuts can be a little difficult to work with if you have to deal with shelling and peeling them. That’s why we like these prepared chestnuts from Melissa’s Produce – they are all prepared and recipe-ready.
The other component to this hummus is the very best extra virgin olive oil. We had a chance to try this Master Miller Organic Extra Virgin Olive Oil, and it is an elevating experience (not to mention it’s just beautiful). This award-winning, 100% organic Spanish olive oil has tones of almond with a spicy finish. It’s made by García de la Cruz, a 148-year-old company from Spain that has just recently entered the U.S. market. We like in in this hummus because it finishes out the round, smoky flavor of the chestnuts perfectly.
Last but not least, fresh sage is the perfect fall herb. It’s most closely associated with Thanksgiving, so it already has a fall connotation. But it delivers a full and comforting aroma that makes it the perfect pairing for this hearty, nutty dish.
Chestnut Hummus Recipe
Chestnut Hummus with Sage
A rich and hearty hummus variation that uses sweet and nutty chestnuts along with rich extra virgin olive oil.
- 1 6.5-ounce package of Melissa's organic steamed and peeled chestnuts
- 1 15-ounce can of chick peas
- 2 cloves garlic, peeled
- 2 tbsp tahini (sesame paste)
- 1/4 cup highest-quality extra-virgin olive oil (We recommend the Spanish Garcia de la Cruz brand)
- 1/2 tsp salt
- fresh sage leaves
- additional olive oil
Combine all ingredients in a food processor (including the liquid from the can of chick peas). Process until smooth. Garnish with sage leaves, paprika, and additional olive oil and serve at room temperature. Alternatively, refrigerate for future use and garnish just before serving.
OK so now you have this delicious chestnut hummus. What are you going to serve with it?
When we make this hummus we try to pair it with bright and pretty foods. Most people tend to associate chestnuts with dark and heavy food. So when they see this hummus paired with all kinds of colorful and fresh foods, it makes them think twice about the possibilities of chestnuts.
On this platter, we have apples, carrots, and spicy crackers. (Yes, “spicy crackers” is a real thing! We got these at Trader Joe’s.) We’d also recommend celery or zucchini sticks, toasted pita bread triangles, or even toasted slices of crusty bread. Enjoy!
Blogger disclosure: We received samples of the Melissa’s chestnuts and Garcia de la Cruz olive oil to try. We did not receive compensation for this post. This post contains links to our Amazon affiliate account. When you purchase something from these links, we earn a small commission to support Jolly Tomato, at no cost to you.