Chickpeas are blended smooth with tahini and lemon, then finished with a fiery red pepper sauce in this quick, spicy take on an Iraqi classic. Gently cooked over low heat, the pepper sauce gives the smooth chickpea spread a distinct kick.
Blend the boiled chickpeas with the tahini, lemon juice, garlic and salt, adding the water a little at a time until completely smooth.
Warm the olive oil over low heat, stir in the hot pepper paste and cook gently, stirring constantly, for 3 minutes.
Spread the hummus on a serving plate, make a shallow well in the centre, drizzle with the pepper sauce and serve at once.
Cook the pepper sauce over low heat, as high heat scorches the paste and turns it bitter. Add the water a little at a time while blending the hummus, or it will turn too thin. Allergens: contains sesame/tahini.
Cutting the hot pepper sauce by a spoonful and adding sweet pepper paste instead gives a milder heat, making it more suitable for children.
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