Peanut Hummus

Summary

Prep Time	30 mins
Cook Time	1 hr 30 mins
Total Time	14 hrs
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Soak the chickpeas the day before in a saucepan in 5 times the amount of water.
The next day, pour off the water, fill up with fresh water and boil for 1.5 hours. Drain the water.
Roughly chop the peanuts in the food processor or chop them up with a strong hand blender and then add to the chickpeas.
Fry the squeezed garlic in a pan with the olive oil, add sugar. Deglaze with the vinegar. Add to the nut-chickpea mixture together with all the remaining ingredients. Salt and puree properly. I like it when it still has a bit of bite. Mix in the parsley.
I put the hummus in jam jars and freeze it. So it can be kept for up to six months.
I like to spread it on bread and put cucumber or paprika on it. Of course, it also tastes good as a dip, as a pasta sauce, etc.

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