Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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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