Cut a shallow cross into the flat side of each chestnut shell, this prevents the nut from overheating and bursting while cooking
Place prepared chestnuts onto a baking tray and bake for 15 to 20 minutes or until the shells split open
Once cooked, remove chestnuts from the heat and wrap in a clean tea towel for 5 to 10 minutes. While chestnuts are still warm, quickly peel off the outer brown shell and remove the papery thin skin underneath
Tips & Hints
Add extra hot water for a smoother and thinner consistency.
Dip
Ingredients
1-2 garlic cloves, roughly chopped
1/3 cup lemon juice
1/4 cup tahini
1 tsp ground cumin
1/4 cup olive oil
1/2 cup hot water
1/2 tsp salt
Extra virgin olive oil, to serve
Cracked black pepper, to serve
Lavosh or grilled flatbread, to serve
1-2 Lebanese cucumbers, sliced, to serve
Method
Combine cooked and peeled chestnuts, garlic, lemon juice, tahini, cumin, oil, hot water and salt in a food processor. Process until almost smooth
To serve, spoon into a serving bowl, drizzle with a little extra virgin olive oil, sprinkle with pepper and serve with lavosh or grilled flatbread and cucumber slices
