Hummus with chorizo & red pepper

Chorizo & red pepper hummus

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(2 ratings)

Prep: 5 mins Cook: 5 mins


Serves 2

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

Nutrition and extra info

Nutrition: Per serving

  • kcal585
  • fat48g
  • saturates7g
  • carbs14g
  • sugars3g
  • fibre6g
  • protein21g
  • salt3.8g
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  • 100g cooking chorizo



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

  • 2 roasted red peppers from a jar
  • 1 tbsp flaked almonds
  • ½ 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…

  • pinch of smoked paprika
  • 1 garlic clove, crushed
  • splash of sherry vinegar
  • 200g tub plain hummus
    Hummus in a pot


    hoom-iss, hum-iss

    Hummus or houmous is a staple of Middle Eastern diets. It's a purée of cooked chickpeas,…

  • parsley, chopped, to garnish



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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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