Over the holiday season, enjoy this velvety festive hummus that is prepared with chestnuts instead of chickpeas! This easy dip is made with chestnuts, tahini, garlic and lemon juice. It is super quick to prepare, naturally vegan and gluten-free.
Included is a recipe for Instant Pot Chestnuts.
- What is Chestnut Hummus?
- Why you should make this recipe:
- Ingredients
- How to boil chestnuts in the Instant Pot
- Method
- Serving Suggestion
- Storage
- Other Instant Pot Recipes
If you love chestnuts or have some leftover, try this Cream of Chestnut Soup – perfect as a Christmas starter!
What is Chestnut Hummus?
Chestnut Hummus is a twist on the classic Middle-Eastern hummus. Hummus is made from chickpeas, tahini, garlic and lemon juice.
In this recipe, I have replaced chickpeas with cooked chestnuts for a delicious and easy dip! Cooked chestnuts have a wonderfully sweet and nutty flavour and buttery texture which is perfect to blend.
Other hummus recipes we love are:
Turkish Tadka Hummus
Mango and Chilli Hummus
Thai Green Curry Hummus
Roasted Red Pepper Hummus
Black Chickpea Hummus
Why you should make this recipe:
Naturally vegan and gluten-free.
Impress your guests with a new take on hummus.
A change to celebrate seasonal produce.
Great way to use up leftover chestnuts.
Make ahead recipe that freezes well.
Ingredients
Cooked chestnuts – I used chestnuts that were boiled in my Instant Pot
You can also use air fryer chestnuts or roasted chestnuts. It is possible to buy cooked and peeled chestnuts in packets in supermarkets for ease.
Tahini – also known as liquid gold. It is a paste of sesame seeds and adds smoothness and texture. Tahini also boasts a high nutritional profile.
Easily available in most of the major supermarkets and middle eastern grocery stores.
Garlic – use fresh cloves of garlic.
Lemon Juice – use either bottled or fresh.
Olive oil – I use extra virgin olive oil.
The tahini is optional but definitely adds creaminess and a Middle Eastern flavour to the hummus so do not skip it if you can help it!
Optional addition is ground cumin which gives a wonderful flavour
How to boil chestnuts in the Instant Pot
The Instant Pot is a quick way to boil chestnuts in only a fraction of the time.
First, you will need to soak the chestnuts in hot water for around 10 minutes. This technique makes peeling easier later.
Discard any chestnuts that either float or have noticeable holes in them – these are rotten
Score an “X” using a sharp knife on the round side of the chestnut. Try to avoid going too deep to the inner flesh.
Place the chestnuts in the inner liner of the instant pot. For 1 cup of chestnuts, add 2 cups of water
Close the lid, select Pressure Cook on High for 4 minutes.
Then, you want to allow for NPR for 10 minutes
After this point, you can release any remaining steam
One by one, peel the outer layer and inner skin whilst the chestnuts are still warm. If the chestnuts cool, the skin may stick and become too difficult to remove. In this case, warm the chestnuts again.
You can now eat them as they are or add into recipes.
Store Instant Pot chestnuts in the fridge for 2-3 days or freeze for up to 3 months.
Method
Blend all the ingredients together in a food processor or blender.
Add a little warm water if the hummus is too thick
Once served, top with an extra drizzle of olive oil. Optionally, sprinkle over some fresh herbs.
Tips:
You want the hummus to be silky smooth so persevere with the blending. You can always add a tablespoon of warm water to the blender to help things along.
Serving Suggestion
Chestnut Hummus is best enjoyed in the same way as regular hummus. You can use it as a dip for pitta or vegetable/salad crudites.
I like to top my chestnut hummus with a little extra grated chestnut, pomegranate arils and roasted beetroot and carrot.
Why not spread it in a Christmas sandwich for a unique treat!
Storage
Chestnut Hummus stays fresh for up to 2-3 days if kept in the fridge in an airtight container.
If you wish to freeze this hummus, store in a suitable airtight container and freeze up to 3 months.
Let it thaw at room temperature before consuming.
Other Instant Pot Recipes
Apple Butter (No added Sugar)
Garlic Baby Potatoes
Tapioca Pudding
Eggless Cheesecake
Easy Tiger Rolls
Instant Pot Mashed Cauliflower (vegan)
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Chestnut hummus (Instant Pot)
Equipment
- 1 Instant pot
- 1 blender/food processor
Ingredients
Instant Pot Chestnuts
- 1 cup chestnuts
- 2 cup water
Chestnut Hummus
- ¼ cup olive oil
- ¼ cup water hot
- 2 cloves garlic
- 3 tablespoon tahini
- 1 tablespoon lemon juice
- ½ teaspoon cumin ground
- salt
Garnish
- 2 tablespoon olive oil extra virgin
- ¼ teaspoon black pepper
- 2 tablsepoon pomegranate optional
- 1 teaspoon thyme optional
- ½ cup air fried/roasted carrots and radishes
- 1 teaspoon grated chestnut
Instructions
- Place scored chestnuts and water in the liner of the instant pot. 1 cup chestnuts, 2 cup water
- Close the lid, make sure valve is pointed to the sealing point.
- Select HIGH PRESSURE and cook the chestnuts for 4 minutes.
- 10 minutes NPR then release the remaining pressure manually.
- Remove the chestnuts from the pot.
- Peel quickly whilst they are warm.
- Place peeled chestnuts, olive oil, garlic, tahini, cumin, water and salt in the blender jug or food processor. 1/4 cup olive oil, 1/4 cup water, 2 cloves garlic, 3 tablespoon tahini, 1 tablespoon lemon juice, 1/2 teaspoon cumin, salt
- Process until smooth in consistancy.
- To serve, spoon into a serving plate or bowl, drizzle with a little extra virgin olive oil, black pepper. 2 tablespoon olive oil, 1/4 teaspoon black pepper, 2 tablsepoon pomegranate, 1 teaspoon thyme, 1/2 cup air fried/roasted carrots and radishes, 1 teaspoon grated chestnut
- Serve with vegetable c rudités, toasted pitta bread or roasted carrots and radishes.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Chestnut hummus (Instant Pot)
Equipment
- 1 Instant pot
- 1 blender/food processor
Ingredients
Instant Pot Chestnuts
- 1 cup chestnuts
- 2 cup water
Chestnut Hummus
- ¼ cup olive oil
- ¼ cup water hot
- 2 cloves garlic
- 3 tablespoon tahini
- 1 tablespoon lemon juice
- ½ teaspoon cumin ground
- salt
Garnish
- 2 tablespoon olive oil extra virgin
- ¼ teaspoon black pepper
- 2 tablsepoon pomegranate optional
- 1 teaspoon thyme optional
- ½ cup air fried/roasted carrots and radishes
- 1 teaspoon grated chestnut
Instructions
- Place scored chestnuts and water in the liner of the instant pot. 1 cup chestnuts, 2 cup water
- Close the lid, make sure valve is pointed to the sealing point.
- Select HIGH PRESSURE and cook the chestnuts for 4 minutes.
- 10 minutes NPR then release the remaining pressure manually.
- Remove the chestnuts from the pot.
- Peel quickly whilst they are warm.
- Place peeled chestnuts, olive oil, garlic, tahini, cumin, water and salt in the blender jug or food processor. 1/4 cup olive oil, 1/4 cup water, 2 cloves garlic, 3 tablespoon tahini, 1 tablespoon lemon juice, 1/2 teaspoon cumin, salt
- Process until smooth in consistancy.
- To serve, spoon into a serving plate or bowl, drizzle with a little extra virgin olive oil, black pepper. 2 tablespoon olive oil, 1/4 teaspoon black pepper, 2 tablsepoon pomegranate, 1 teaspoon thyme, 1/2 cup air fried/roasted carrots and radishes, 1 teaspoon grated chestnut
- Serve with vegetable c rudités, toasted pitta bread or roasted carrots and radishes.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Rose Harissa Paste is a North African chili paste, originating from Tunisian cuisine. It is an easy recipe that will add a spicy kick to your meals.
This no-cook Rose Harissa Paste recipe is so easy to follow – within minutes, you can make this homemade fiery paste! Rose harissa is naturally vegan and gluten-free.
This recipe is a must for hot sauce aficionados! You’ve probably already tried Sriracha, Korean gochujang, sambal oelek and tabasco and even normal Harissa paste so rose harissa is the new one to add!
Many recipes call for harissa paste and whilst it is fairly easy to buy it from the supermarket, it often lacks flavour and is also incredibly pricy for a small jar! The benefit of making your own harissa paste is maximum flavour and budget friendly!
I love making my own Harissa paste. Not only is it rewarding, but it means I know exactly what I am putting in.
What is Harissa and Rose Harissa paste?
Harissa is a spicy chilli paste originating from Tunisia and is used in North African and Middle Eastern cuisine. It is made from red chilli peppers, garlic, cumin, caraway and olive oil.
The word Harissa comes from the Arabic harasa, meaning ‘ to pound’ or ‘ break into pieces .’ Similarly, a straight translation of the Italian pestare, means to ‘pound’ or ‘crush’ – this is where ‘pesto’ from.
Harissa has a slow-burning heat, that is balanced with sweet smokiness that adds real depth of flavour to any dish.
It is traditionally used to add a savoury spicy kick to many recipes such as stews, soups and couscous.
Harissa paste and rose harrisa paste are essentially the same except rose harrisa contains either rose petals or rose water to flavour it.
The addition of dried rose petals gives a wonderful floral aroma.
Why homemade?
Easy recipe – this recipe only requires you to blend ingredients together.
Ready within 5 minutes – if you have the ingredients to hand, the recipe simply takes 5 minutes!
Adjust heat levels – want your harissa spice hotter or milder? It is easy to make this adjustment-
Fresh flavours
Lasts a long time
Budget friendly
Ingredients:
This recipe gives you rose harissa with a chilli kick but you can tone it down by using less spicy ingredients. Remember that the paste may seem spicy but it will dilute once added to your recipe!
Chili peppers – use either fresh red chillies or dried red chillies that have been soaked in warm water for around 1 hour. Alternatively use red peppers for less heat but the same vibrant colour. Bell peppers or capsicum provide a peppery flavour
Garlic cloves – use fresh garlic cloves
Ground cumin and coriander powder – pre-ground spices are easily available in most supermarkets. You can ofcourse buy the whole spices, toast them and then crush.
Caraway seeds – aka meridian fennel or persian cumin, these seeds have a liquorice type flavour. Note that they are different to cumin seeds.
Dried Rose petals – easily available in supermarkets, they add gorgeous colour and flavour
Rose water – for extra rose flavor, I like to add rose water as well as rose petals. Rose water is usually available in the world food aisle section of most supermarkets
Extra virgin olive oil you can optionally use sunflower oil
Salt
Optional
You can add tomato paste or roasted red pepper.
A dash of lime juice alternatively use lemon juice.
How to make homemade harissa paste with rose petals
You will need a good food processor for this. Use a jug blender if you are making a large batch or a spice grinder/mini chopper if making a small amount. Make sure your spice grinder can take wet ingredients!
This recipe is no cook so all that is required is blending!
If you use dried chillies, you will have to soak them in hot water for an hour or so. This step is important as dried chillies will not grind down to a paste if not pre-soaked.
Add all of the ingredients to your food processor and blend. Scrape down the sides as you go.
Coarsey grinding will lead to a chunky paste but you can smooth it out to a smooth paste by adding a little extra olive oil as you go.
Go easy on the rose water and add it slowly. Too much rose water can give an artificial smell and taste which we definitely do not want!
Storage
Harissa paste is best stored in a glass jar and kept in the fridge. I like to add a couple of tablespoons of olive oil to the top before closing the lid. The oil helps with preservation. Keep topping up with olive oil as you go.
You can store rose harissa paste in the fridge for up to 1 month.
Any leftover oil once the paste has finished will now be infused with incredible flavours! You can use this oil in your cooking.
You can also freeze rose harissa by spooning it into ice cube trays. Once frozen, pop them into a freezer friendly bag and use a cube whenever you need it. Thaw at room temperature or use the defrost function in your microwave.
How to use Rose Harissa Paste
A little goes a long way with harissa paste. In fact, uou will only need a spoonful of harissa for most recipes. I love to use it in soups such as this Tomato, Harissa and Orzo Soup
I also like to add it to pasta sauce for sweet smokiness that is hard to beat!
Here are some quick ideas that you may like to try:
- Add to mayo or yogurt for an easy dip (I made a dip using this paste for Air Fryer Potato Slices )
- Top hummus with a spoonful of harissa and swirl through
- Add to tomato sauce
- Stir into cooked couscous
- Add to stuffed peppers
Rose Harissa is smoky and spicy with a red heat that builds. The addition of rose imparts a floral aroma and adds extra depth of flavour.
For spicy rose harissa, you can use either fresh or dried red chillies. In the UK, packets will often have a rating indicating whether the chilli is mild or hot. For a milder harissa, you can use a mix of chillies and peppers or use pepper alone.
Simply add a few drops of rosewater and mix thoroughly.
You simply need a food processor to grind all the ingredients down to a paste
Other Dip/Sauces Recipes
Raw Mango and Chilli Chutney
Schezwan Sauce
Sundried Tomato Pasta Sauce
Instant Pot Cranberry Sauce
Easy Bread Sauce
Chilli Sulatana Sauce
Chestnut Hummus
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Easy Rose Harissa Paste Recipe
Equipment
- 1 Blender
Ingredients
- 225 grams chillies red fresh or dried (I have used dried)
- 1 tablespoon rose water
- 1 tablespoon dried rose petals
- 1 teaspoon caraway seeds
- salt to taste
- ½ teaspoons ground black pepper
- 11/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 cloves garlic
- 5-6 tablespoon olive oil
Instructions
- Place the chillies in a blender or food processor. 225 grams chillies
- Process until coarsely ground.
- Add the remaining ingredients except the olive oil and process until almost smooth. 1 tablespoon rose water, 1 tablespoon dried rose petals, 1 teaspoon caraway seeds, salt to taste, 1/2 teaspoons ground black pepper, 11/2 teaspoons ground cumin, 1 teaspoon ground coriander, 2 cloves garlic
- Store the sauce in a small jar and top with a thin layer of olive oil. 5-6 tablespoon olive oil
- Refrigerate until required
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in February 25th, 2012.
