In our recipe, these meaty nuts take the place of chickpeas for a richer flavor and creamier texture than traditional hummus. Easy to whip up for a party, a snack, or a summer evening supper when it’s too hot to cook, this chestnut hummus recipe is a keeper.
Imported from France, D’Artagnan chestnuts are fully-cooked, vacuum-sealed and ready-to-eat, which makes them easy to use in recipes.
In Southwest France chestnuts are a favorite ingredient, and have long been used to make cakes and breads. Today many gluten-free bakers are discovering that chestnut pureé and chestnut flour can be used in place of wheat flour.
Chestnut Hummus Recipe
Our hummus recipe pretty much follows the traditional chickpea version, with the exception of the chestnuts. Liberal use of good olive oil gives hummus dimension, while garlic, tahini, lemon juice, and spices provide tangy flavor notes.
- 2 packs of Ready-to-Use Chestnuts
- 3/4 cup tahini paste
- 2 large garlic cloves
- ¾ -1 cup water
- Juice of 1 large lemon
- 1/2 cup Jean Reno Black Fruity Olive Oil, plus some for drizzling
- 1 tsp cumin
- ½ – 1 tsp chile powder, to taste
- ¼ tsp smoked paprika for topping
- ½ tsp sumac plus ¼ tsp for topping
- 1 tsp chopped flat-leaf parsley
- Salt and freshly ground pepper, to taste
- Rinse, dry and then finely chop parsley and set aside.
- Add all remaining ingredients to a food processor or blender. Pureé until smooth. If the hummus is too thick, add more water until desired consistency is reached.
- Place in a shallow bowl. Top with a drizzle of olive oil, sprinkle smoked paprika, sumac and chopped parsley in circular patterns before serving. Serve with crudités, pita bread, tortilla chips, or your favorite hummus accompaniment.
Did you know that chestnuts are packed vitamin C, potassium, copper and magnesium, amino acids, antioxidants, and have high levels of essential fatty acids? More comparable nutritionally to a sweet potato, sweet corn or a plantain than to other nuts and seeds, chestnuts also have folates, like all those leafy greens they keep telling you to eat.
If you make our chestnut hummus recipe, or anything else with D’Artagnan ingredients, be sure to share pictures with us on social media! Tag @dartagnanfoods on Facebook, Instagram or Twitter.
Are you cooking with duck bacon? If not, you are missing out.
The heady smokey flavor of duck bacon pairs well with pasta, especially when dressed with a creamy sauce. Our duck bacon carbonara (recipe below) is rich, indulgent and deeply satisfying – plus it’s done in under 30 minutes. Perfect for a weeknight dinner.
For a variation, try chopped duck bacon with penne, green peas, sautéed shallots and homemade vodka sauce, or simply tossed with halved cherry tomatoes, fresh basil, olive oil and orecchiette for a light, summer supper.
Duck Bacon Carbonara
Because today could easily turn into debauchery at a fast food restaurant, we offer you a recipe for Mini Duck-Fat Fried Chicken and Bacon Waffles with Sriracha Honey. Let’s keep this holiday classy, folks. Fried chicken is a serious thing; there’s no need to eat it from a bucket. Celebrate responsibly.
Love it or hate it, brunch is a Sunday ritual that is not going away. Late breakfast, early lunch … what better way to celebrate the leisure of a Sunday?
Check out this illustrated history of brunch … which traces brunch from a gentlemanly breakfast after the early morning hunt, to Prohibition (you knew there would be alcohol), the mainstream IHOPs with stacks of pancakes and ultimately to the gentrified neighborhoods of our cities. And the resulting brunch backlash.
No need to wait on a long line. Mix yourself a Bloody Mary, and make something for brunch at home…read on for our ideas and recipes below.
The long line for brunch. Portlandia: Brunch Village episode. Still via paulgerald.com.
Tired of the same old, same old when it comes to chicken? You are not alone! Americans consume 90 pounds of chicken per capita each year, and we suspect that much of that is chicken breasts.
How to jazz up your chicken dinner? Start with quality chicken, choose whole chicken or different cuts (sorry, boneless skinless chicken breast!), and try one of these recipes.
1. Black Truffle Butter Buffalo Wings
Oh, yes we did. Take a classic dish with lots of hot sauce and add the miracle of black truffle butter, and you get our “truffalo” chicken wings recipe. Don’t relegate chicken wings to game day – they make a perfectly good meal anytime of the year.
With Memorial Day kicking off the start of grill season, it’s time to start thinking about the meat you choose … because quality matters. Everything we do at D’Artagnan is based on the idea that when you raise animals well – responsibly, with room to roam, natural feed, and no antibiotics or hormones – you get tastier meat in the end.
Here are the top 5 reasons you can count on D’Artagnan for your grilling needs this season.
1. Marbling: ultra-marbled, succulent meats give you great results every time. They are less likely to dry out, which give you more wiggle room with cooking time. This is a boon for the host with perpetually late friends, or even the grilling novice. With better meat, you get better results.
Look at the marbling on these Berkshire pork chops.
Saveur, one of our favorite food magazines, has an entire French issue out now. Plan your trip to France, or simply armchair travel … either way, there are recipes to try!
The issue has many articles and recipes that we love. Check out the profile of the revolutionary Chef Michel Bras, written by Chef Wylie Dufresne, to find out how much this quiet bespectacled chef has contributed to the culinary world.
Chef Michel Bras talking with Jean-Georges Vongerichten. Together they cooked a course for our 25th anniversary progressive dinner. Photo Michael Harlan Turkell
What is shakshuka anyway? And why is everyone talking about it? It is just eggs poached in tomato sauce, versions of which can be found in cultures around the world: North Africa, Italy, Israel, Turkey, and Mexico – and they’re all delicious!
Discover for yourself why this poached egg dish is the current darling of the food world with our shakshuka recipe. Though traditional recipes do not include sausage, we had to add some meat. It’s what we do. Our andouille sausage adds richness and spice, but you could swap in lamb merguez for a more North African flavor. Cook the sausages first, and drain off any excess fat.
This hearty dish is great for breakfast, lunch, or dinner; serve it family-style, or individually in 6” skillets, if you’ve got them. And if you want to do brunch Middle Eastern style, serve hummus and/or baba ganoush on the side. A shepherd’s salad with feta cheese, olives and pickled turnips, and a dollop of labneh (thick yogurt) make great accompaniments. And of course, you should have freshly warmed – not toasted – pita bread, kept soft enough to scoop up all the tomato sauce and dips.
Click for the full recipe. And if you make shakshuka, please share photos with us. We love to see what’s cooking! Tag @dartagnanfoods on Facebook, Twitter or Instagram.
We don’t know why this food holiday is on May 7th, but any day that celebrates roasting a leg of lamb is a good one.
To us, bone-in leg of lamb is proof that meat really does taste best when roasted on the bone. It’s a classic preparation, and easy to do.
Just rub with fresh rosemary and garlic for savory and herbaceous flavor. Pop the leg of lamb in the oven and baste a few times. You’ll end up with a gorgeous roast that will draw “oohs” and “aahs.”
But the real pleasure comes when you eat it. Mild and meltingly tender, each mouthful of lamb is a flavor revelation.
Try our recipe for Herb Roasted Leg of Lamb with Port Wine Truffle Sauce, pictured below, for a special occasion dinner.
Tip: Don’t put cold lamb from the refrigerator directly into the oven. Remove the lamb from the refrigerator and leave at room temperature about 30 minutes before prepping.
About Our Lamb
D’Artagnan grass-fed lamb is raised humanely using traditional methods in the range lands of Australia. In keeping with our principles, lamb is free from antibiotics and hormones. The stress-free environment produces tender and mild meat, proving that the best practices can be tasted on the plate. Learn about lamb by reading our article.
Fun Lamb Fact: Americans eat less than one pound of lamb per person annually. Compare that to annual consumption of lamb in Australia and New Zealand: 26 and 25 pound per person, respectively.
Are you are staying in for Mother’s Day and cooking a special meal? We think it’s a lovely way to spend time with Mom and the family. The extra effort will certainly be appreciated. And there will be no waiting in line at the brunch place, where everyone and their mother will be…
But what to cook? Her favorites? Or something new and exciting? Here are a few recipes we like for a Mother’s Day meal.
1. Parmesan-Crusted Veal Chops with Creamy Lemon-Herb Sauce
Double or triple this veal recipe, depending on how many are coming to dinner. That’s easy to do, because this simple veal dish comes together quickly. Packed with flavor, and finished with a lovely Parmesan crust, it’s sure to be a hit with the family. Fines herbes and lemon zest keep the creamy pan sauce fresh and light. Read more