Hummus

• 1 – 8 oz. CGI freeze-dried Chestnut “Slices” (rehydrated in 16 oz. boiling water)
  or use 1 lb fresh or frozen-peeled chestnuts
• 1 1/2 cup reserved chestnut water
• 1/2 cup lemon juice
• 2 large cloves garlic (sieved)
• 1-teaspoon salt
• Freshly ground pepper
• 1/2-teaspoon ground cumin
• 3 Tablespoons extra virgin olive oil
• 2-4 Tablespoons pine nuts (to taste)
• 4 Tablespoons chopped fresh parsley or cilantro
• 1 cup (8 oz) Tahina
• Dash of paprika

For making hummus from freeze-dried chestnut “Slices”, bring 16 oz water to a boil in small saucepan and add freeze-dried chestnut “Slices” stirring to rehydrate. Reduce to a simmer and cook for 15 minutes. Drain the chestnuts, reserving any liquid. Add enough water to this liquid to measure 1 and1/2 cups liquid. If cooking fresh or frozen-peeled chestnuts in small amount of water, reserve water and adjust as for the freeze-dried “Slices”.

In a food processor or blender, fitted with a steel blade, process the lemon juice, garlic, salt, pepper, cumin, chopped fresh parsley or cilantro, pine nuts and at least 1/2 cup of the reserved cooking water liquid. Add rehydrated chestnuts and continue blending, adding more reserved liquid if needed blending to very smooth consistency. Pour into large bowl and hand stir in tahini last and blend till you have a smooth consistency.

Serve with cut-up raw vegetables, crackers or warm grilled pita bread cut into wedges.

Tip: To make grilled pita bread, take a package of pita bread and grill until grill marks appear underneath, about 1 minute. Turn bread and continue grilling for about 1 minute more. Transfer to a cutting board and cut into wedges. Note: You can also add cayenne pepper to the hummus. Sometimes leftover hummus tends to thicken. Just add some water to return it to the right consistency.

Adapted from Joan Nathan, Israeli Hummus Recipe, 2001
Revised by: Chestnut Cooking Class, Michigan State University, March, 2007