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Chestnut Hummus

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 Alex MacKay

  • Serves 2

  • 10 Minutes

  • 1 pan

  • Beginner

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

Chestnut Purée


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


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

  1. Put all of the ingredients together in your food processor. Blend for 90 seconds or until it is completely smooth. Season to taste with salt.

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