- 400g can chickpeas
- 2 tbsp olive oil
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
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.
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.
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.