- cooked chickpeas: 350 g
- cooked and roasted chestnuts: 200 g
- sesame oil: 75 ml
- tahini: 140 g
- almond butter: 60 g
- garlic: 3 clove(s)
- lemon juice: 2 tbsp
- ground cumin: 1 tsp
- salt: 1 pinch(es)
- pepper: 1 pinch(es)
If you're not using chickpeas that have already been cooked start by doing the following: Let 200g of hard chickpeas sit in water overnight. The next day drain and rinse the chickpeas and then bring them to a boil in some fresh water. Let them simmer for about an hour until they have been cooked. Drain the chickpeas and save the drained water and set it aside.
In the meantime let 300g of fresh chestnuts soak in water for about half an hour. Afterwards carve the chestnuts in a cross-like manner and bring them together with a tsp of salt, two bay leaves and two to three rosemary twigs to a boil. Let the chestnuts simmer for about 20-30 minutes until the chestnuts become soft. Drain the chestnuts, let them cool off and peel them as long as they're still moist and warm. Set about 50g of the chestnuts aside for decoration.
Peel the garlic cloves and chop them finely.
Blend all of the ingredients together into a homogeneous paste. If necessary add some of the previously set aside drained water in order to reach the desired texture.
Pour the hummus into a bowl and garnish it with chopped chestnuts and sesame oil.