Chorizo hummus bowl
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
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
- STEP 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.
- STEP 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.
- STEP 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.
