During this time of the year, the days between Christmas and New Year’s Eve, I like to prepare foods with a special, maybe more festive touch, no matter if they are simple or complex to make. My purpose is to welcome the winter and to honor it using the materials available at this time, combined with spices and herbs that bring warmth to our body and heart. As I love hummus and I often make it in various variations, the latest couple of years I like to make an edition especially for these days.
So for this festive, Christmas, New Year’s, winter hummus I used chickpeas and chestnuts as a base, lemon juice and orange juice to emphasize the slightly sweet taste of boiled chestnuts and garam masala, a mixture of spices that create a sense of warmth and well-being, such as cinnamon, cloves, cumin and cardamom. Its taste is special – earthy and slightly sweet, its texture like a mousse and the aromas of orange and herbal spices make a huge difference.
Chestnut hummus, in addition to its particular flavor, is both nutritious and low in fat and calories. Chestnuts, unlike what many people think, are low in fat and therefore do not contain many calories and so do chickpeas. To keep my recipe light, I have decided to avoid adding any kind of fatty ingredients, but sincerely that’s totally up to you.
Vegan hummus with chickpeas and chestnuts along with baked pittas is a perfect appetizer, provided that we like the earthy flavour of chestnuts and the spices found in garam masala. Usually, I like to garnish my hummus with orange zest and pomegranate seeds, but we could also garnish with finely chopped nuts such as walnuts!
So, wherever you are, whatever you do, I am sending wishes for a beautiful, calm and peaceful new year.
- 1 cup cooked chickpeas (or canned), drained (keep the water)
- 1 cup chestnuts boiled and peeled
- 1/2 cup chickpea water (or brine)
- juice from 1 lemon
- juice and zest from 1 orange
- 1 tsp. garam masala *
- 1/2 -1 tsp. salt
- freshly ground pepper
- 2-3 chestnuts peeled
- seed from 1 pomegranate
- the zest from the orange
- a little freshly ground pepper
- baked pittas cut in pieces
1. Put all the ingredients in the blender and blend at moderate speed for 2-3 minutes until a creamy, uniform mixture is formed. If necessary add 2-3 tablespoons of chickpea broth and blend. Taste and add lemon or salt if needed.
2. Serve on a plate and garnish with the zest of the orange, pomegranate seeds and a little freshly ground pepper. Alternatively you can garnish with chopped walnuts or nuts of your choice.
- Fragrant Greek halva with saffron and orange – sugar-free, gluten-free
- Mediterranean baked okra with marinated tofu and spices
- Fragrant lemon mini cakes
- Rainbow salad with a sweet and sour orange and tahini sauce
- Chickpea salad with a creamy avocado sauce
- Raw vegan lemon pie
- Vegan melomakarona with petimezi (grape molasses)