Chestnut Hummus with Rosemary-Sherry Caramel and Rosemary Flatbread

Courtesy of Parlour

Make the rosemary water for the flatbread the night before, and make the rosemary-sherry caramel at least a day before, or longer, if possible.

Fairly difficult

Chestnut Hummus with Rosemary-Sherry Caramel and Rosemary Flatbread

Ingredients

For 4 Person(s)

Recipe

  • For the rosemary-sherry caramel:
  • 9 ounces sugar
  • 3 ounces water
  • 3 1/2 ounces sherry vinegar
  • 1 sprig(s) fresh rosemary
  • For the rosemary flatbread:
  • 7 ounces bread flour
  • 1 teaspoons salt
  • 3 1/2 ounces rosemary water
  • 1 tablespoons chopped parsley
  • For the hummus:
  • 8 ounces water
  • 17 ounces vacuum-packed whole chestnuts (a couple reserved for garnish)
  • 1 tablespoons sugar
  • 1 teaspoons salt
  • 1 garlic clove(s)
  • 1 tablespoons butter (optional)
  • 3 1/2 ounces olive oil
  • Lemon juice, to taste
  • 2 ribs celery (small dice)
  • Parsley for garnish
  • Grated chestnut, for garnish

Chestnut Hummus with Rosemary-Sherry Caramel and Rosemary Flatbread Directions

  1. For the rosemary water: The day before making the flatbread, bring a half-liter of water to a boil, add one bunch of rosemary, remove from the heat, cover and leave to infuse overnight. 
  2. The next day, strain the water and reserve.
  3. For the rosemary-sherry caramel: Make a wet caramel by cooking the water and sugar together over medium to medium-high heat until the sugar turns the color of an old penny.
  4. Remove from the heat and add the vinegar (be careful, it will spit).
  5. Stir, then add the sprig of rosemary. Cool and store in the fridge.
  6. When ready to use, bring to room temperature and remove the rosemary sprig. Keeps for months. 
  7. For the rosemary flatbread: Place the flour and salt into a mixer and mix.
  8. While the mixer is running, add enough of the rosemary water to achieve a dough consistency.
  9. Add the chopped parsley and mix again.
  10. Divide the dough into 2½ oz. portions and roll out (not too flat).
  11. Cook the rounds in a 400° oven on a dry sheet pan, until lightly brown on both sides.
  12. Remove from the oven, then carefully “puff” each round over a gas or electric burner until light and “pittery.” Keep warm.
  13. For the hummus: Add the water, chestnuts and sugar to a pan and boil until the chestnuts are soft.
  14. Transfer the mixture to a blender, add the salt, garlic and butter (if using) and, while the blender is running, slowly add the olive oil until smooth.
  15. Check for seasoningpossibly adding a bit more water to make the right consistency.
  16. Add lemon juice to taste and transfer hummus to a piping bag fitted with a large tip.
  17. To serve: pipe a generous splodgeof hummus into the center of a small bowl, top with some celery and parsley leaves, drizzle with the sherry caramel and finish with some grated chestnut over the top. Serve with the warm flatbread.

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