The other day I was thinking I wanted to do a chickpea recipe. Then our wonderful customer Maggie Brown told me she had perfected her chestnut hummus recipe and asked if I would like to share. To me it was meant to be.
Here is the note shared from Maggie
Ok so this is a fun twist on hummus that’s particularly good for the winter months. You can find roasted chestnuts anywhere from a specialty market to Amazon.
I am really excited to try this!
10oz roasted chestnuts
1/4 cup tahini
2 cloves garlic, minced
3/4 cup water
Juice of 1 lemon
1/2 tsp cumin
1/4 tsp cardamom
1/4 cup EVOO
1/2 tsp salt
Add all ingredients to a food processor and mix on high until smooth.
Serve warm or cold with naan or pita.
Sweet or savory crepes are always delicious. I bought myself an electric crepe maker, then threw it out. I had no luck with it. What I find works the best is a medium sized skillet and patience. If you do not have a non stick skillet I recommend using cooking spray in addition to butter. After the crepes are finished cooking fill them with anything you like. For savory I really enjoy some greens sautéed with garlic and onions and topped with poached eggs. For sweet there is nothing better than strawberries and nutella but sometimes something as simple as lemon and powdered sugar helps that sweet tooth.