INGREDIENTS

• ¼ cup tahini
• ¼ cup Sorrento Lemon juice
• 15 canned chickpeas, drained and rinsed
• 1 cup chestnuts, roasted
• 2 cloves garlic
• 2 T. extra virgin olive oil + extra for serving
• 2 T water
• Salt and pepper

PREPARATION

1. Whip tahini and lemon juice in a food processor for one minute to aerate hummus, giving it a light, creamy texture.
2. Add chickpeas, roasted chestnuts, garlic cloves, and a pinch of salt and pepper to the food process and blend, occasionally scraping down the sides of the food processor with a rubber spatula.
3. Continue blending and slowly stream in the extra virgin olive oil and water until the desired texture is achieved. Then adjust seasoning with extra salt and pepper.
4. To serve, top with extra olive oil, paprika, nutmeg, or sumac and enjoy with pita chips, bread, or cut vegetables.

Serves 4