Preheat oven to 200°C (180°C fan-forced)

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

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