1/2 cup walnuts (preferably soaked for 1–4 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.