Peanut hummus

Ingredients

  • 400 g dried chickpeas
  • 200 g peanuts, roasted and salted
  • 2 cloves of garlic
  • 2 tbsp of lemon juice
  • 2 tbsp of olive oil
  • 2 tbsp of cider vinegar
  • ½ tsp of chilli powder
  • Salt
  • 2 tsp of sugar
  • 1 tsp of cumin
  • 1 tsp of paprika powder
  • 1 tsp of curry powder
  • 3 tbsp of fresh parsley, chopped

Leave the chickpeas to soak in a pot the day before. The ratio should be one part chickpeas to five parts water. 

On the following day, cook the chickpeas in fresh water for 1.5 hours.

Blend the peanuts into smaller chunks in the mixer or use a heavy-duty handheld blender to chop them up. Then add them to the drained chickpeas.

Cut up the garlic or press it and fry it in a pan with olive oil. Add the sugar. Deglaze it with vinegar. Add it to the peanut-chickpea mixture, along with the remaining ingredients, and blend again to produce a homogeneous mixture. Mix in the parsley.

Hummus is perfect on a sandwich or eaten as a dip. It can also be frozen to eat later.

Nutritions

  • Kcal
  • 280
  • 14 %
  • Fats
  • 16 g
  • 23 %
  • Carbs
  • 21 g
  • 8 %
  • Protein
  • 13 g
  • 26 %
  • Sat. fat
  • 3 g
  • 15 %

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