Serves – 4
Prep time – 15 minutes
Cooking time – 5 minutes
Ingredients
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
Method
- Blanch 3 finely sliced red onions for a count of 10 seconds, refresh in ice cold water, drain, pat dry put in a bowl.
- 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.
- For the hummous – dry fry 200g tinned, drained sweetcorn for a good 6 minutes until well charred.
- 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.
- Top with the onions.
- Serve with ta bag of cheesy tortilla chips.