Ingredients
- 1 can Cento Chick Peas (19 oz), drained and rinsed
- ¼ cup Cento Sliced Pepperoncini, juice only
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- ¾ cup Cento Sliced Pepperoncini
- ¼ cup Water, if needed
- 2 tbsp Red Onion, finely diced
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 tbsps Tahini
Directions
In a food processor, blend chickpeas, pepperoncini juice, tahini, salt, and black pepper until smooth, scraping down the sides for an even mix. Adjust the seasoning to taste. Add sliced pepperoncini for texture, blending to incorporate. If the hummus is too thick, gradually add water until reaching the desired consistency. Scoop the finished product into a serving bowl, garnish with extra sliced pepperoncini, red onion and a drizzle of olive oil. Serves 4-6.
