"Welcome to Nutritionhelp - supporting health for 26 years."
Erica White DipION, FBANT, Nutritionhelp Founder

Chestnut Hummus

Thu 25th Oct, 2018 - 10:42am by Emma Cockrell

 

With autumn well under way, Chestnuts are available for sale again in green grocers and supermarkets. As October progresses look out for fallen chestnuts if you are out on a parkland walk. Chestnuts are a great snack for most people – including those on an ‘anti-Candida’ diet. Simply slit the tough brown skin, and then pop in boiling water for a few minutes, until the skin peels away easily. Alternatively, place on a chestnut pan on an open fire and roast for about 5 minutes, turning regularly. Mmmm – delicious –  just mind you don’t burn your fingers!

But for many of us, the only time we use chestnuts is when preparing stuffing at Christmas. Here is an easy recipe for Chestnut Hummus to help you enjoy chestnuts throughout the autumn season – and beyond if you use pre-packed chestnuts. Not only is this a tasty recipe, but it is also useful for those who struggle to digest a bean-based hummus. Using sunflower seeds rather than tahini (sesame seed paste) helps to keep oxalate content to medium, for those who need to monitor their oxalate intake. This hummus contains both protein, fats and carbohydrate, so simply add  low-carbohydrate vegetables for a complete meal or snack.

This recipe is equally delicious if you want to leave out the garlic, although garlic, along with the coriander leaf, are both great detoxification supports.

Chestnut Hummus

Ingredients

  • 1 cup of cooked chestnuts
  • 2 heaped  tablespoons ground sunflower seeds (or 2 tablespoons of tahini)
  • 2 tablespoon of lemon juice
  • A red pepper finely chopped or 1-2 tablespoon of chopped coriander leaves
  • Optional – 1 clove of garlic – crushed
  • Paprika or chopped chives to serve.

Method

  • If you are using red pepper in your hummus, precook this in a pan in a little extra virgin olive oil and until soft.
  • Place chestnuts, ground sunflower seeds (or tahini), and lemon juice in a food processor. Add either the cooked red pepper or the chopped coriander leaf. Add the crushed garlic if using.

  • Blend together, adding a little cold, filtered water, a tablespoon at a time, until the mixture forms a smooth paste.

  • Serve with vegetable crudités or as a dressing over salad or cooked vegetables.