fbpx Print

Sauerkraut hummus with walnuts



1/2 cup walnuts (preferably soaked for 14 hours)

1 package/can (230 g) cooked chickpeas

1 Tbsp cold-pressed canola oil

1 handful of fresh parsley, finely chopped

1 small clove of garlic, finely chopped

1/2 cup sauerkraut

salt and freshly ground black pepper


Start by draining and rinsing the walnuts. Then do the same with the chickpeas. Put everything in a blender and mix until you have a smooth but not to runny mixture. If necessary, add a little water for a looser mixture. Season with salt and pepper.