Ginger-Garlic Hummus

• 2 cups of water
• 4 oz. ‘Chestnut Chips’
• 1 garlic clove, peeled
• 1 1-inch-long piece peeled fresh ginger
• 3 Tablespoons rice vinegar
• 1 1/2 teaspoons soy sauce
• 1/4 cup chopped fresh cilantro
• 1 green onion, chopped
• Serve with crackers, raw dip vegetables
  such as carrots or celery, or with pita bread.

Place 2 cups of water in a saucepan. Cover and bring water to a boil. Add 4 oz. ‘Chestnut Chips’, reduce heat to simmer and continue heating for 20 minutes. ‘Chestnut Chips’ will absorb most of the water so stir occasionally to prevent burning. Carefully remove to blender, add other ingredients and puree. Serve in a bowl with crackers, raw dip vegetables such as carrots or celery, or with pita bread. You can cut the pita bread into thin triangles, brush with olive oil and toast for 10 minutes in a 400°F oven to make pita chips with which to serve the hummus.

Hummus is a Middle Eastern dip or spread. There are lots of recipes available, each with different ingredients added. Simply follow any recipe, but instead of mashing garbanzo beans (chick peas), substitute CGI ‘Chestnut Chips’ (prepared as above) only add ingredients from your favorite hummus recipe. Blend and serve.