Pickled Red Pepper Hummus
Make this as a tasty alternative to plain hummus
Ingredients
- 105 g drained weight pickled peppers - reserve the preserving oil
- 1 x 400 g tin chickpeas, drained
- 1 clove garlic, peeled and roughly chopped
- 15 mls tahini
- 15 mls reserved oil from the pickled peppers
- Salt and freshly ground black pepper to season
- Parsley to garnish
Method
- Place the pickled peppers, chickpeas, garlic, tahini and oil into a blender
- Season generously and then purée until it is as smooth as you like your hummus
- Transfer to a bowl and garnish with the parsley