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Parve
Easy
6 Servings
Allergens 
15 Minutes
Diets
I have been making this recipe for years (I developed it back in 2013 to be exact), but it’s improved over the years (as my photography and styling have!). This new and improved silky smooth recipe is topped with an addictive herb and chestnut oil because flavored oils are all the rage and it really takes it over the top!
2 (3-and-1/2-ounce) bags Tuscanini Italian Chestnuts
3 tablespoons tahini paste
1 small clove garlic (roasted if you want it sweet!)
1/2 to 3/4 cup ice water
2 teaspoons fresh squeezed lemon juice
pinch of cumin or cardamom
1 tablespoon Tuscanini Extra Virgin Olive Oil
kosher salt, to taste
3 sprigs rosemary, roughly chopped
4 sprigs thyme, roughly chopped
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
3 and 1/2 ounces Tuscanini Italian Chestnuts, roughly chopped
1/4 teaspoon red pepper flakes
kosher salt, to taste
1 cup Tuscanini Olive Oil
Add all ingredients to a food processor or blender. Puree until smooth. Add water until desired consistency is reached.
To serve, spread the hummus into a serving bowl and top with the herb chestnut oil (recipe follows).
Add the rosemary, thyme, garlic, chestnuts, red pepper flakes and salt to a glass bowl.
In a small saucepan, heat the olive oil just until heated but not smoking. Pour the hot oil over the herbs and chestnuts and stir.
Sponsored by Tuscanini
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yum looks so delicious will definitely try it 😋
I think you left out the hummus as an ingredient.
Hi Stacey,
This recipe itself is to make homemade hummus. It sounds delicious. Let us know how it comes out!
-Chana Tzirel from Kosher.com