Spicy red pepper houmous

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1. Soak the chick peas overnight.
2. Add the soaked chickpeas to a pan of water and simmer for up to 60 minutes until tender.
3. Drain and transfer to an electric blender or food processor.
4. Add peppadew piquante peppers, lemon juice, tahini, garlic, cumin, cayenne and salt.
5. Blend until the mixture is fairly smooth, scraping mixture off the sides of the food processor or blender in between pulses.
6. Transfer to a serving bowl and refrigerate for at least 1 hour.
7. Return to room temperature before serving and drizzle with olive oil if desired.

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