Chestnut Hummus

“This is a completely new dip, I’ve called it hummus to give a point of reference, but the chestnut puree offers a luxuriously smooth texture that a chickpea could only dream of. I’ve added some peppers for a little colour and bite, but it can easily be eaten without them, or with herbs, more garlic, chilli, orange… I look forward to further experiments. Serve it with your favourite vegetables, I surround the dip with a carnival of colour.”

By Merchant Gourmet cook, Alex MacKay

Serves 2
10 Minutes
1 pan
Beginner

Suitable for dairy-free, gluten-free, vegans and vegetarians

Ingredients

For the Hummus

200g pouch of Merchant Gourmet Chestnut Puree
75g tinned (cooked) red peppers
2 medium sized cloves of garlic, peeled and finely chopped or crushed
2 tbsp tahini (optional)
3 tbsp extra virgin olive oil
2 tbsp lemon juice
Salt

Serve with

Carrots
Radishes
Cucumber
Mangetout
Baby plum tomatoes
Pita bread
Boiled Eggs
Spring Onions

Instructions

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Prep ahead The hummus will keep, carefully stored, in the fridge for at least 2 days.