Chorizo hummus served in a bowl with flatbread

Chorizo hummus bowl

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(9 ratings)

Prep: 5 mins Cook: 10 mins


Serves 1

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

Nutrition and extra info

Nutrition: Per serving

  • kcal758
  • fat47g
  • saturates10g
  • carbs43g
  • sugars2g
  • fibre14g
  • protein33g
  • salt2g
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  • 400g can chickpeas
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ¼ lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1-2 small cooking chorizo, chopped



    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 2 handfuls chopped kale



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 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.

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Comments, questions and tips

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11th Feb, 2019
Absolutely loved this recipe! Made my own flatbread to go with it- literally just self raising flour and yogurt mixed into a dough! Will be making the whole thing again. Going to try it with roast peppers instead of chorizo for my vegetarian friends.
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