Thanksgivukkah Recipe: Chestnut Hummus With Pita Chips | KCET
Thanksgivukkah Recipe: Chestnut Hummus With Pita Chips
2013 is the extremely rare year where Thanksgiving and the first night of Hanukkah fall on the same night. The name for this night? Thanksgivukkah! To prepare for the night, we've asked food writers around the country for their favorite Thanksgivukkah-friendly recipes.
Chanie of Busy in Brooklyn lives, of course, in Brooklyn, where she gets up to all kinds of creative endeavors. This recipe combines all kinds of classic fall flavors, and it's a snap to whip up. You don't even need a holiday to make it!
10 oz roasted chestnuts (store-bought or roast your own)
1/2 cup tahini paste
1 large garlic clove
1/2-1 cup water
Juice of 1 lemon
1/2 tsp cumin
1/4 cup extra virgin olive oil
Kosher salt and pepper, to taste
Add all ingredients to a food processor or blender. Puree until smooth. If the hummus is too thick, add more water until desired consistency is reached.
Thanksgiving Pita Chips
3 pitas, cut into wedges
Extra virgin olive oil
1 tsp granulated garlic
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp ground sage
1/2 tsp kosher salt
Add all the spices to a bowl and break up herbs with your fingers. Brush the pita wedges with olive oil and sprinkle spice mixture on the chips. Bake at 400 degrees for 15-20 minutes until golden and crispy. Enjoy!
Want recipes and food news emailed directly to you? Sign up for the new Food newsletter here!