12 ounces cooked, peeled, chopped Chestnuts
1 clove chopped garlic
1/8 cup tahini
1/4 cup fresh lemon juice
3/4 tsp ground cumin
1/3 tsp sea salt
1/8 cup extra virgin olive oil
1/3 cup water
Optional: Dash of cayenne pepper
Direction to Prepare
Combine chestnuts, garlic, tahini, lemon juice, cumin, sea salt, olive oil, and water in a food processor.
Mix until smooth. Add extra water for desired consistency.
Serve in a bowl. Garish with thinly sliced carrots, purple onions and whole cilantro leaves. Drizzle extra virgin olive oil over the Chummus, carrots and onion, top with the cilantro. Serve with Rice Crackers or Pita Bread (sliced and warm).
Direction to Prepare the Fresh Chestnuts
Rinse chestnuts in a colander with cool water.
Use a heavy large heavy knife to cut the fresh chestnuts in half. Carefully, place the nuts in a pan of boiling water and cook 8 minutes. Remove them from the pan and place in a bowl of ice water. The ice water chills the nuts quickly and helps release the shell and the inner skin (pellicle) from the chestnut. Remove the shell with a chestnut knife or paring knife and peel off the pellicle.