Hummus with Green Peppercorns

I had a serious craving for beef with green peppercorn sauce. Hence the purchase of green peppercorns in brine. And the brilliant beef escalopes with green peppercorns. But I noticed on the jar that the green peppercorns had to be used within 5 days of opening. So I needed another idea for using them up.

Hummus seemed perfect for the job, especially since I hadn’t made any for quite a while. And that’s how it came about, a first for me: quite spicy, with a very pronounced flavour. A typical bit of primitive kitchen improvisation. Without sticking to any particular rules. It turned out perfectly. So I recommend it 🙂

Recipe at a glance:

Preparation time: 8 minutes

Serves: 2 – 3 people

Calories: a hummus-load of calories

Ingredients for hummus with green peppercorns:

• a tin of chickpeas (white ones, an ordinary tin of about 300 grams, in liquid)
• 2 tablespoons tahini, or sesame paste
• 2 tablespoons olive oil
• 3 teaspoons green peppercorns in brine (if you don’t want it too spicy, use two or one and a half)
• 2 cloves garlic
• salt

Recipe for a great spicy sandwich spread:

I drained the chickpeas (leaving a little liquid in the tin). I transferred them to a tall plastic container (you can see it in the photos :). I added 2 tablespoons of sesame paste, 2 tablespoons of olive oil, 3 teaspoons of green peppercorns and 2 cloves of garlic. I added a little salt.

I blended everything thoroughly with a blender until creamy. The green peppercorn hummus is ready. Enjoy!