Dairy-free Gluten-free Recipes Snacks Starters

Roasted Chestnuts ‘Faux’-Hummus


Dear fellow foodies,

Today I am bringing you not just another amazing recipe but some good news (and some very well deserved ones after the recent world events).

Come on… Rejoice! It’s not only “cold and flu season” but it is also CHESTNUTS SEASON!!!! 🙂

Chestnuts are one of my favourite nuts (maybe because they are so particular of a certain time of the year, which makes you having to wait a whole 11 months for them… it’s the anticipation, it’s the ritual and it is also the fact that my husband just brought me the most delicious Chestnuts from his parent’s little farm in Portugal). Sweet <3

Well… besides all of that they are warm, sweet, comforting and good for your muscles.

This is a very simple ‘faux’-hummus recipe, which is also super healthy, tasty, smooth and will impress everyone at the dinner table… This chestnut roasted garlic dip can be eaten in so many ways… with some crackers (please check this chickpea crackers recipe here), as a salad dressing, with some veggie crisps, bread, etc.…

Give it a try and let me know how it goes.

Oh… By the way… it also goes amazing with a good glass of carob liquor* (yes carob… I have loads… my husband just brought me some from Portugal as well…what a sweet pie he is!)


*to be shared later on another post 

Roasted Chestnut 'Faux'-Hummus
A perfect appetizer for the cooler Autumn days.
Write a review
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
To roast the chestnuts
  1. 350g chestnuts
  2. 1 large garlic clove, crushed
  3. Some rosemary springs
  4. 1 Tbsp. of extra virgin olive oil
  5. Pinch of salt
To make the hummus
  1. Previously roasted chestnuts (as listed above)
  2. 170 g of tahini (sesame paste)
  3. 150 ml of water
  4. 1 Tsp. cumin powder
  5. 2 Tbsp. of extra virgin olive oil
  6. Pinch of salt and pepper
  7. 1 Tsp. dried thyme or more rosemary
  8. Half lemon juice
  1. Peal the chestnuts and preheat the oven to 200C.
  2. Roast the peeled chestnuts with a pinch of salt, a clove of crushed garlic, a few rosemary springs and a tablespoon of good quality olive oil. Roast for 15 to 20 minutes but be careful not to let them burn, otherwise they will get to hard and dry.
  3. Allow the chestnuts to cool for 10 minutes.
  4. Place the nuts and all other ingredients in a food processor, adding the water little by little, until a creamy mixture is obtained. Adjust the seasonings to your liking and serve with raw vegetables seed crackers.
  1. This pate/hummus is better served cold.
Comidamor https://www.comidamor.co.uk/
my finding vegan gallery

You Might Also Like

No Comments

Leave a Reply