I serve this with crisps, crudites or pitta bread to dip but it is also nice spread onto oatcakes. I have also served it as an accompaniment to my tagine or falafels.
One final point, I can find lots of ways to spell hummus - does anyone actually know what is the correct way?!
1 400 gram tin of chickpeas, drained
Zest and juice of one lemon
3 roast peppers from a jar
1 tablespoon of ground cumin
2 tablespoons of creme fraiche
Salt and pepper
Put all the ingredients in a processor and whizz until smooth.
Use as much or little sesame oil as you like to get the consistency and taste you want.