PARLOUR's recipe for chestnut hummus with rosemary flatbread

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

PARLOUR's chestnut hummus with rosemary flatbread

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.



  • 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


  1. 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.
  2. The day before, boil a bunch of rosemary with half a litre of water and leave to infuse overnight (this is the rosemary water).
  3. 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'.
  4. 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.