Chorizo & red pepper hummus

Contains pork – recipe is for non-Muslims only

Liven up shop-bought hummus with a flavour-rich chorizo, red pepper and almond topping. Serve as a snack or an easy starter with pitta bread or crudités

  • Prep:5 mins
    Cook:5 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 585
  • fat 48g
  • saturates 7g
  • carbs 14g
  • sugars 3g
  • fibre 6g
  • protein 21g
  • salt 3.8g


  • 100g cooking chorizo
  • 2 roasted red peppersfrom a jar
  • 1 tbsp flaked almonds
  • ½ tbsp olive oil
  • pinch of smoked paprika
  • 1 garlic clove, crushed
  • splash of sherry vinegar
  • 200g tub plain hummus
  • parsley, chopped, to garnish


  1. Peel and slice the cooking chorizo and chop the roasted red peppers. In a dry frying pan, toast the flaked almonds, then tip into a bowl. Heat the olive oil in the same pan and add the chorizo and smoked paprika. Fry until the chorizo has released its oil, then stir in the peppers, crushed garlic and sherry vinegar. Cook for 1 min, then take off the heat. Spread the plain hummus onto a plate. Tip the chorizo mix on top, then sprinkle over the almonds and some parsley.

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