Chestnut hummus dip

Ingredients

• 500g cooked and peeled chestnuts, roughly chopped
• 1⁄3 cup lemon juice
• 2 garlic cloves, roughly chopped
• 2 tbsp tahini
• 1 tsp ground cumin
• ¼ cup olive oil
• 1⁄2 tsp salt

Method

1. Combine all ingredients in a food processor until smooth. Add small amounts of hot water for a smoother and thinner consistency.
2. Top with pomegranate arils and fresh herbs. Serve with your favourite crackers or vegetable sticks.