Chorizo hummus bowl

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

Nutrition per serving

  • kcal 758
  • fat 47g
  • saturates 10g
  • carbs 43g
  • sugars 2g
  • fibre 14g
  • protein 33g
  • salt 2g


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


  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.

Suggested recipes from this collection...