Festive Chestnut Pomegranate Hummus – A Holiday Party Dip

Looking for an elegant and festive twist on the classic hummus? This holiday chestnut pomegranate hummus is creamy, nutty, and beautifully balanced with smoky and fruity notes. The combination of chestnuts, chickpeas, tahini, and pomegranate creates a rich yet refreshing dip – ideal for Christmas parties, cozy gatherings, or a winter appetizer board.

This post was originally published in December 2018 and last updated in October 2025.

Hey, folks – I hope you’re all doing well!

Today I’m thrilled to share something that perfectly captures the holiday spirit – a smooth, velvety hummus with roasted chestnuts and sparkling pomegranate. It’s festive, unexpected, and absolutely delicious served with warm pita or crisp veggies. The colour alone makes it a showstopper on any holiday table!

Why You’ll Love This Holiday Chestnut Pomegranate Hummus

• Festive & elegant: Creamy beige hummus topped with glistening pomegranate jewels – it looks like Christmas in a bowl.
• Rich & nutty: Chestnuts add a buttery sweetness that balances the tangy lemon and smoky paprika.
• Deep flavour: Garlic, tahini, and cumin give classic hummus warmth and complexity.
• Versatile: Works as a dip, sandwich spread, or festive appetizer for your holiday table.

Holiday Chestnut Pomegranate Hummus: Flavour & Texture Profile

This hummus has a soft, buttery consistency with subtle sweetness from the chestnuts and a gentle tang from lemon juice. Pomegranate arils add juicy bursts of freshness, while olive oil provides silkiness and depth. It’s luxurious yet light — a true reflection of a holiday chestnut pomegranate hummus that feels indulgent without being heavy.

Ingredients You’ll Need for This Festive Hummus

• Chickpeas: The creamy, smooth base of the hummus. You can use canned chickpeas for convenience or freshly cooked ones for deeper flavour.
• Chestnuts: Add rich nuttiness, gentle sweetness, and a silky texture. Vacuum-packed or roasted chestnuts both work beautifully.
• Olive oil: Creates a velvety consistency and enhances richness. Choose a mild, fruity extra virgin variety.
• Garlic: Brings savoury aroma and flavour. Roast it first for a softer, sweeter note.
• Lemon juice: Adds brightness and balances the creamy chestnuts. Substitute part with orange juice for a milder citrus twist.
• Salt and black pepper: Essential to enhance and balance all flavours.
• Smoked paprika: Infuses a subtle smoky depth and warmth, complementing the sweet chestnuts.
• Tahini: Adds nutty creaminess and body. Adjust to taste or swap for almond or cashew butter for a sweeter variation.
• Ground cumin: Provides earthy undertones typical of traditional hummus.
• Cold water or aquafaba: Lightens the texture and makes the hummus fluffy and smooth.
  • Toppings:
• Olive oil: A final drizzle adds shine and depth.
• Chestnuts: Crumbled or chopped for texture and a rustic finish.
• Pomegranate arils: Add festive sparkle, colour, and juicy bursts of freshness.

More Festive Ideas for Holidays

Did you like this holiday chestnut pomegranate hummus? Be sure to check more festive appetizers:

• Brussels Sprouts with Pancetta and Chestnuts
• Pan-Roasted Chestnuts
• Christmas Lingonberry Brie Naan Pizza: A Festive Appetizer
• Cranberry Chestnut Relish (Christmas Relish)

I’d love for you to try this Festive Lingonberry Brie Pizza holiday chestnut pomegranate hummus. If you give the recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

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Festive Chestnut Pomegranate Hummus – A Holiday Party Dip

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Festive Cheese and Appetizers, Christmas, Cheese Dips and Spreads

Servings

6-8

servings

Prep time

15

minutes

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

Cook Mode

Keep the screen of your device on

Ingredients

• Hummus:

• 400 g canned chickpeas, rinsed and drained

• 250 g cooked and peeled chestnuts (I used vacuum-packed)

• 1/3 cup (80 g) extra virgin olive oil

• 2 garlic cloves, roughly minced

• 1/4 cup (55-60 ml.) lemon juice

• salt and black pepper, to taste

• 1 tsp. smoked paprika

• 1/4 cup (65 g) tahini, or slightly more

• 1/2 tsp. ground cumin, or more to taste

• about 1/4 cup (60 ml.) aquafaba (liquid from chickpeas) or cold water or as needed

• Toppings:

• 1-2 tbsp. (15-30 ml.) extra virgin olive oil

• 50 gr. cooked chestnuts

• 1/3 cup (65 g) pomegranate arils

Directions

• Add the chickpeas, chestnuts, olive oil, tahini, lemon juice, garlic, and spices to a food processor and blend until mostly 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. Enjoy!