Rye slices topped with pickled red onions and hummus

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minutes

Ingredients

1 cup red wine vinegar
8 peppercorns, whole
1 red chilli, deseeded and sliced
3 T caster sugar
2 red onions, peeled and thinly sliced
8 slices rye bread
hummus
extra-virgin olive oil, a drizzle
pickled onions
lemony sumac or a good crack of freshly ground black pepper

Method

In a saucepan over a medium to low heat, gently simmer the red wine vinegar, whole peppercorns, red chilli, deseeded and sliced, and caster sugar for 5 minutes.

Remove from the heat and pour the liquid over the peeled and thinly sliced red onions. Chill overnight.

To serve, cut a loaf of fresh rye bread into 8 slices and spread each slice with hummus and a drizzle of extra-virgin olive oil. Top with the pickled onions and sprinkle with lemony sumac or a good crack of freshly ground black pepper.

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