Simon Rimmer serve up a tasty corn and Jalapeno hummus with red onions and orange on Sunday Brunch.
The ingredients for the onions are: 3 finely sliced red onions, 1 tsp dried oregano, 7 whole black peppercorns, the juice of 3 limes, the juice of 2 oranges and 1tsp salt.
For the hummus: 200g tinned, drained sweetcorn, 200g tinned chick peas, drained and washed, 12 slices pickled jalapeno, the juice and zest of 2 lemons, 1 clove crushed garlic, 1 tbsp tahini and 100ml extra virgin olive oil.
To serve: a bag of cheesy tortilla chips.
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