Peanut hummus

Ingredients for 1 servings:

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

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 14 hours

For all hummus destroyers – the cheapest homemade hummus version in the world!

Soak the chickpeas in a pot the day before in five times the amount of water. The next day, drain the water, fill with fresh water, and simmer for 1.5 hours. Drain the water. Roughly chop the peanuts in a food processor or puree with a strong immersion blender, then add them to the chickpeas. In a pan with olive oil, fry the crushed garlic, add the sugar, and deglaze with the vinegar. Add the mixture, along with all the remaining ingredients, to the nut and chickpea mixture. Season with salt and blend thoroughly. I like it to still have a bit of a bite. Mix in the parsley. I fill the hummus into jam jars and freeze it. This way, it will keep for up to six months. I like to spread it on bread with cucumber or peppers on top. It’s also delicious as a dip, as a pasta sauce, etc.