4 to 5 Shipka peppers (small hot green, pickled peppers), seeded and chopped To serve:
Chopped fresh parsley
Mix the sauce ingredients and set aside for one hour.
Spoon 2 to 3 heaping tablespoons of hummus dip into each serving plate and spread around the rim, leaving a crater in the center. Fill the crater with one tablespoon of raw tahini. Pour on 2 to 3 tablespoons of the sauce, sprinkle some olive oil and top with chopped parsley and onion.