Photo of Chestnut Hummus by WW

Chestnut Hummus

Total Time
5 min
5 min
If you think you’ve exhausted your repertoire of hummus riffs, think again: This chestnut version is a unique twist that feels just right for fall and winter. The dip incorporates lemon juice, tahini, olive oil, and garlic—just like any classic hummus recipe—but features chestnuts in place of chickpeas. The nuts blend to a smooth texture that’s similar to pureed beans, and they lend the hummus an unmistakably rich, sweet backnote. Look for precooked chestnuts, either jarred or vacuum sealed, in the produce section. Serve with your favorite veggie dippers.


Roasted European chestnuts

1 cup(s), chopped


2 Tbsp

Fresh lemon juice

1½ Tbsp

Extra virgin olive oil

1 Tbsp

Kosher salt

½ tsp


1 large clove(s)

Smoked paprika

0 tsp, (optional)

Fresh vegetable sticks

4 cup(s)


  1. Place the chestnuts, tahini, lemon juice, oil, salt, and garlic in a mini food processor or regular food processor; drizzle with ¼ cup water. Process the mixture until smooth, stopping to scrape down the sides of the bowl occasionally as needed and adding another 1 to 2 tablespoons of water if needed. Spoon the hummus into a bowl; sprinkle with the smoked paprika, if desired. Serve with the fresh veggies for dipping.
  2. Serving size: ¼ cup hummus and 1 cup vegetables