PARLOUR's recipe for chestnut hummus with rosemary flatbread

Name: PARLOUR's recipe for chestnut hummus with rosemary flatbread
Prep time: 30 min
Total time: 40 min
Yield: Serves 4
Ingredients: 500g vacuum packed whole chestnuts250g water10g sugar5g salt1 garlic clovelemon juice100g olive oil200g strong flour5g salt100g rosemary water (or plain water with chopped rosemary)10g chopped parsley

Sad-looking £1.30 tub of shop-bought dip getting you down? Check out this recipe for a cracking autumn starter: velvety chestnut hummus with rosemary flatbread

Published: Tuesday 19th April 2016

Vegetarian

Serves 4

Preparation time 30 mins

Cooking time 10 mins

Grab your Barbour jacket, pop your polo shirt collar and prepare for a middle-class orgasm: this week, you're making chestnut hummus with rosemary flatbread, courtesy of Kensal Rise's Parlour. Never made your own hummus? An almost unforgivable sin. Luckily for you, atoning for it's pretty easy – see the recipe below.

Ingredients

500g vacuum packed whole chestnuts
250g water
10g sugar
5g salt
1 garlic clove
lemon juice
100g olive oil
200g strong flour
5g salt
100g rosemary water (or plain water with chopped rosemary)
10g chopped parsley

Method

Boil the chestnuts, sugar, salt, garlic and lemon together until the chestnuts are soft. Blend smooth with the olive oil, and check for seasoning, possibly adding a bit more water to make the right consistency, and lemon and salt to taste. Put straight in a piping bag.
The day before, boil a bunch of rosemary with half a litre of water and leave to infuse overnight (this is the rosemary water).
Put all dry ingredients into the mixer and turn on. Add the water until you get a dough consistency. Then add the chopped parsley and mix again. Weigh the dough into 75g portions and roll out (not too flat). Cook in a dry pan until coloured on both sides, and then puff over an open flame until light and 'pottery'.
To plate up, put a large splodge of the hummus on the plate and cover it in finely chopped celery and some picked parsley leaves, drizzle with olive oil and grate over the remaining chestnuts in a little cloud to finish. Make sure you heat the pitta bread for full effect.

parlourkensal.com