Chestnut Pomegranate Hummus

This irresistibly delicious and rich Chestnut Pomegranate Hummus will be a great addition to your holiday festive menu.

Chestnut Pomegranate Hummus

Hello everyone. I hope the last week before the Christmas holidays has been treating you well. But wait. Is it almost Christmas already?

Every year this time, as a food blogger, I have the same issue. I do have enough recipes to share. I know you would be excited to see them or at least most of them. I don’t have much time left. Let’s be honest: I don’t have enough days in the calendar to squeeze all the unpublished recipes. And I certainly don’t want to stress out because of these blogger’s challenges. That’s Christmas after all, and I want to enjoy it as much as I can.

And what I know for sure that I don’t need any new festive recipes and photographs this year, otherwise my blog will be celebrating holidays until February. There’s my early (and the only one) new year’s resolution: no more Christmas recipes (for the blog) this year, Ben! The most important part is to make my brain stop producing more and more of those ideas.

I am going to do my best by posting a few recipes until Christmas and the remaining before New Year. I might borrow one additional spot in January. I know you won’t mind.

Anyway, I am excited to present this stunner, Chestnut Pomegranate Hummus. Do you share my excitement? It’s super creamy, rich, and easy to make. I accept that a dip made with dried chickpeas is more delicious and creamier than when using canned chickpeas. However, this is that time of the year when little shortcuts are 100% acceptable.

“What about chestnuts?”  you might wonder. They make a great addition! While they don’t significantly alter the flavour, they introduce a very subtle and enjoyable sweetness. They also give a smoother texture. What they don’t give is the colour; it’s a little greyish. That’s why I thought that adding some pomegranate kernels would make this dip festive and more appetizing. I (humbly) think I’ve nailed this.

Now I am generously sharing this Chestnut Pomegranate Hummus with you, my friends, hoping you would find a spot for it in your menu.

Cheers and see you soon.

Chestnut Pomegranate Hummus

Ingredients

  • 400 gr. canned chickpeas, rinsed and drained
  • 300 gr. cooked and peeled chestnuts (from the package)
  • 1/3 cup extra virgin olive oil
  • 2 garlic cloves, roughly minced
  • 1/4 cup lemon juice
  • salt and black pepper, to taste
  • 1 tsp. smoked paprika
  • 1/3 cup tahini
  • 1/2 tsp. ground cumin, or more to taste
  • about 1/3 cup cold water or as needed
  • Topping: 1-2 tbsp. extra virgin olive oil, 50 gr. cooked chestnuts, 1/3 cup pomegranate kernels

Instructions

  1. Add the chickpeas, chestnuts, olive oil, tahini, lemon juice, garlic, and spices to a food processor and blend until smooth. Gradually add some water blending until the hummus reaches the desired consistency. Try and adjust the taste by adding more lemon juice, tahini, or spices.
  2. Garnish the hummus with some extra olive oil, roughly chopped chestnuts, and pomegranate.
  3. Enjoy!

Notes

havocinthekitchen.com

http://www.havocinthekitchen.com/chestnut-pomegranate-hummus/

 

5 thoughts on “Chestnut Pomegranate Hummus

  1. I’m definitely excited about this beautiful and unique hummus! What a perfect party appetizer for the season! I hear you on the blogger challenge of too many recipes and not enough time. But the opposite would be worse, and if your Christmas recipes drift into January, that’s okay with me!

  2. I have a way to solve all of your problems, Ben. Just save several of your recipes until next year. That way you can still enjoy the holidays, and you’ll even have a headstart on next year’s recipes. (That means you can enjoy the holidays more next year, too!) I may or may not have done this in the past when I had too many recipes. :-) As a thank you for solving your problem, you can send me a batch of this hummus. It sounds really tasty, and it’s perfect for the holidays with those pomegranate arils on top!
    David @ Spiced recently posted…Italian Baked PierogiesMy Profile

  3. What a fun twist on hummus! I could eat regular hummus every day and not get tired of it but I love mixing things up so I’ll have to try this version. And don’t worry–I’d still be happy seeing festive recipes in January so take your time getting them all out :)

  4. I know what you mean, Ben! I always have a list of recipes that’s unrealistically long to share during the holidays! And then I always add to it when the next year rolls around, lol!

    Love the idea of making hummus from chestnuts! They have such a wonderful texture and nutty texture. This is a festive party app for sure!
    Marissa recently posted…Slow Cooker Pulled ChickenMy Profile

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