Chorizo hummus bowl
By Lulu Grimes
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
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Prep:5 mins
Cook:10 mins
- Serves 1
- Easy
Nutrition per serving
-
kcal 758
-
fat 47g
-
saturates 10g
-
carbs 43g
-
sugars 2g
-
fibre 14g
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protein 33g
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salt 2g
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
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.
