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Chorizo hummus bowl New-recipe-icon

Contains pork – recipe is for non-Muslims only

Add chorizo and kale to hummus for a dish that's packed with protein and flavour. Drizzle over olive oil and serve with flatbread to make lunch for one

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 1
  • Easy
  • Serves 1
  • Easy
  • Calories 758
  • Carbohydrates 43
  • Saturated Fat 10
  • Sugar 2
  • Protein 33
  • Fat 47
  • Fibre 14
  • Salt 2

Nutrition per serving

  • Calories 758
  • Carbohydrates 43
  • Saturated Fat 10
  • Sugar 2
  • Protein 33
  • Fat 47
  • Fibre 14
  • Salt 2

Ingredients

  • 400g can chickpeas
  • 2 tbsp olive oil
  • ¼ lemon, juiced
  • 1-2 small cooking chorizo, chopped
  • 2 handfuls chopped kale
  • flatbread, to serve

Method

  1. Warm the chickpeas in a microwave or frying pan in their liquid. Drain and reserve the liquid. Tip half the chickpeas into a small food processor with 1 tbsp oil, the lemon juice and a splash of the liquid from the tin and whizz to a paste. Season.

  2. Put the chorizo in a small frying pan and cook over a low heat until it starts to release its oils, then turn up the heat and continue cooking until the chorizo starts to crisp. Add the remaining chickpeas and stir for a couple of mins. Stir in the kale and cook until it wilts.

  3. Spoon the warm hummus into a bowl and tip the chorizo, chickpeas and kale on top. Drizzle over the remaining oil, season well and serve with flatbread for scooping up.

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