Chestnut hummus
Chestnut hummus
Ingredients
- 1 1/2 cups roasted chestnuts
- 1/4 cup fresh lemon juice
- 1/4 cup tahini
- 2 garlic cloves, minced
- 2 tbsp extra-virgin olive oil (EVOO)
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 3-4 tbsp water
- Salt to taste
- Smoke paprika and EVOO, to serve
Method
- Add all ingredients to a food processor or blender, and puree until smooth.
- If the hummus is too thick, add more water until desired consistency is reached.
- Drizzle with EVOO and a sprinkle of smoked paprika, to serve.
Tips
Leftover hummus will keep, covered, in the fridge for a few days.Credit
Recipe courtesy of Leanne Ward.| Nutrients per serve | |
| Energy | 1328kJ |
| Protein | 6g |
| Fat | 20g |
| Saturated fat | 3g |
| Carbohydrate | 24g |
| Sugars | 5g |
| Dietary fibre | 10g |
| Sodium | 211mg |
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