Add all ingredients to a food processor or blender. Puree until smooth. Add water until desired consistency is reached.

To serve, spread the hummus into a serving bowl and top with the herb chestnut oil (recipe follows).

Add the rosemary, thyme, garlic, chestnuts, red pepper flakes and salt to a glass bowl.

In a small saucepan, heat the olive oil just until heated but not smoking. Pour the hot oil over the herbs and chestnuts and stir.