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 Let’s be honest: I don’t have enough days in the calendar to squeeze all the unpublished recipes.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.
- 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
- 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.
- Garnish the hummus with some extra olive oil, roughly chopped chestnuts, and pomegranate.