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Chestnut Hummus

Over the holiday season, enjoy this velvety festive hummus that is prepared with chestnuts instead of chickpeas! This easy dip is made with chestnuts, tahini, garlic and lemon juice. It is super quick to prepare, naturally vegan and gluten-free.

Included is a recipe for Instant Pot Chestnuts.

chestnut hummus served in a blue bowl with a spoon

What is Chestnut Hummus?

Chestnut Hummus is a twist on the classic Middle-Eastern hummus. Hummus is made from chickpeas, tahini, garlic and lemon juice.

In this recipe, I have replaced chickpeas with cooked chestnuts for a delicious and easy dip! Cooked chestnuts have a wonderfully sweet and nutty flavour and buttery texture which is perfect to blend.

Other hummus recipes we love are:

Turkish Tadka Hummus

Mango and Chilli Hummus

Thai Green Curry Hummus

Why you should make this recipe:

Naturally vegan and gluten-free.

Impress your guests with a new take on hummus.

A change to celebrate seasonal produce.

Great way to use up leftover chestnuts.

Make ahead recipe that freezes well.

chestnut hummus served with roasted pitta bread


Cooked chestnuts – I used chestnuts that were boiled in my Instant Pot

You can also use air fryer chestnuts or roasted chestnuts. It is possible to buy cooked and peeled chestnuts in packets in supermarkets for ease.

Tahini – also known as liquid gold. It is a paste of sesame seeds and adds smoothness and texture. Tahini also boasts a high nutritional profile.

Easily available in most of the major supermarkets and middle eastern grocery stores.

Garlic – use fresh cloves of garlic.

Lemon Juice – use either bottled or fresh.

Olive oil – I use extra virgin olive oil.

The tahini is optional but definitely adds creaminess and a Middle Eastern flavour to the hummus so do not skip it if you can help it!

Optional addition is ground cumin which gives a wonderful flavour

raw chestnuts

How to boil chestnuts in the Instant Pot

The Instant Pot is a quick way to boil chestnuts in only a fraction of the time.

First, you will need to soak the chestnuts in hot water for around 10 minutes. This technique makes peeling easier later.

Discard any chestnuts that either float or have noticeable holes in them – these are rotten

Score an “X” using a sharp knife on the round side of the chestnut. Try to avoid going too deep to the inner flesh.

Place the chestnuts in the inner liner of the instant pot. For 1 cup of chestnuts, add 2 cups of water

Close the lid, select Pressure Cook on High for 4 minutes.

Then, you want to allow for NPR for 10 minutes

After this point, you can release any remaining steam

One by one, peel the outer layer and inner skin whilst the chestnuts are still warm. If the chestnuts cool, the skin may stick and become too difficult to remove. In this case, warm the chestnuts again.

You can now eat them as they are or add into recipes.

Store Instant Pot chestnuts in the fridge for 2-3 days or freeze for up to 3 months.


Blend all the ingredients together in a food processor or blender.

Add a little warm water if the hummus is too thick

Once served, top with an extra drizzle of olive oil. Optionally, sprinkle over some fresh herbs.


You want the hummus to be silky smooth so persevere with the blending. You can always add a tablespoon of warm water to the blender to help things along.

chestnut hummus topped with roasted carrots and radish

Serving Suggestion

Chestnut Hummus is best enjoyed in the same way as regular hummus. You can use it as a dip for pitta or vegetable/salad crudites.

I like to top my chestnut hummus with a little extra grated chestnut, pomegranate arils and roasted beetroot and carrot.

Why not spread it in a Christmas sandwich for a unique treat!


Chestnut Hummus stays fresh for up to 2-3 days if kept in the fridge in an airtight container.

If you wish to freeze this hummus, store in a suitable airtight container and freeze up to 3 months.

Let it thaw at room temperature before consuming.

chestnut hummus in a bowl

Other Instant Pot Recipes

Apple Butter (No added Sugar)

Garlic Baby Potatoes

Tapioca Pudding

Eggless Cheesecake

Easy Tiger Rolls

Instant Pot Mashed Cauliflower (vegan)

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

chestnut hummus served with vegetables and pitta bread on a plate

Chestnut hummus (Instant Pot)

Hayley Dhanecha
Festive and flavourful middle eastern-inspired dip made with roasted or cooked chestnuts, tahini, lemon and garlic. This easy and quick recipe is made using the Instant Pot.
4.92 from 12 votes
Prep Time 15 mins
Cook Time 4 mins
Pressure and cooling time 10 mins
Course Appetizer, Dips & Spreads, Snacks
Cuisine Europe, Middle eastern
Servings 6 servings
Calories 215 kcal



Instant Pot Chestnuts

  • 1 cup chestnuts
  • 2 cup water

Chestnut Hummus

  • ¼ cup olive oil
  • ¼ cup water hot
  • 2 cloves garlic
  • 3 tablespoon tahini
  • 1 tablespoon lemon juice
  • ½ teaspoon cumin ground
  • salt


  • 2 tablespoon olive oil extra virgin
  • ¼ teaspoon black pepper
  • 2 tablsepoon pomegranate optional
  • 1 teaspoon thyme optional
  • ½ cup air fried/roasted carrots and radishes
  • 1 teaspoon grated chestnut


  • Place scored chestnuts and water in the liner of the instant pot.
    1 cup chestnuts, 2 cup water
  • Close the lid, make sure valve is pointed to the sealing point.
  • Select HIGH PRESSURE and cook the chestnuts for 4 minutes.
  • 10 minutes NPR then release the remaining pressure manually.
  • Remove the chestnuts from the pot.
  • Peel quickly whilst they are warm.
  • Place peeled chestnuts, olive oil, garlic, tahini, cumin, water and salt in the blender jug or food processor.
    1/4 cup olive oil, 1/4 cup water, 2 cloves garlic, 3 tablespoon tahini, 1 tablespoon lemon juice, 1/2 teaspoon cumin, salt
  • Process until smooth in consistancy.
  • To serve, spoon into a serving plate or bowl, drizzle with a little extra virgin olive oil, black pepper.
    2 tablespoon olive oil, 1/4 teaspoon black pepper, 2 tablsepoon pomegranate, 1 teaspoon thyme, 1/2 cup air fried/roasted carrots and radishes, 1 teaspoon grated chestnut
  • Serve with vegetable crudités, toasted pitta bread or roasted carrots and radishes.


Add extra hot water for a smoother and thinner consistency.
Instead of radish use roasted parsnips or beetroots.


Nutrition Facts
Chestnut hummus (Instant Pot)
Serving Size
Amount per Serving
% Daily Value*
Saturated Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.

The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.

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Recipe Rating


Monday 21st of November 2022

wow! I never thought to add chestnuts to hummus! What a great idea!


Monday 21st of November 2022

This chestnut hummus is so creamy, flavorful, and delicious! Such a creative way to use seasonal chestnuts.


Sunday 20th of November 2022

So yummy! The chestnuts were so simple to make in my Instant Pot and had such a lovely buttery texture.


Sunday 20th of November 2022

This is such a fun idea for Christmas! I've never thought to make hummus with chestnuts. Can't wait to make it for an appetizer for the holidays!

Loreto and Nicoletta

Sunday 20th of November 2022

Honestly. Being Italian we love our chestnuts. Never thought of using them in a hummus. Great idea and the flavor would be spectacular and exsquisite. Your presentation is so lovely. I can see this dip for sure on the Christmas 🎄 table! Thank you for sharing!