Serves – 4

Prep time – 15 minutes

Cooking time – 5 minutes





200g chick peas (tin, drained and washed)

200g tinned, drained sweetcorn

12 slices pickled jalapeno

juice and zest 2 lemons

clove crushed garlic

tbs tahini

100ml extra virgin olive oil


3 red onions, finely sliced

tsp dried oregano

7 whole black peppercorns

juice 3 limes

juice 2 oranges

tsp salt


bag of cheesy tortilla chips





  1. Blanch 3 finely sliced red onions for a count of 10 seconds, refresh in ice cold water, drain, pat dry put in a bowl.
  2. Add 1tsp dried oregano, 7 whole black peppercorns, the juice of 3 limes, the juice of 2 oranges and 1tsp salt, stir well, cover and leave for 24hours.
  3. For the hummous – dry fry 200g tinned, drained sweetcorn for a good 6 minutes until well charred.
  4. Put 200g tinned chick peas, drained and washed, 12 slices pickled jalapeno, the juice and zest of 2 lemons, 1 clove crushed garlic, 1tbs tahini and 100ml extra virgin olive oil in a blender, blend until smooth.
  5. Top with the onions.
  6. Serve with ta bag of cheesy tortilla chips.



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