Chorizo Hummus Bowl

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

Add chorizo and flat parsley to hummus for a delicious and filling meal that's packed with protein and flavour. Instead of parsley, you can also use arugula, kale or your favourite greens. Drizzle with rendered oil from distinctive smoky chorizo and serve with flatbreads for dipping. The hummus can be made up to 3 days ahead.

 

500 g Cooked chickpeas (store-bought or homemade) 1 clove Garlic 2 tbsp Tahini Juice of 1/2 lemon Sea salt 100-120 g Chorizo, chopped 1 handful Flat parsley, chopped Freshly milled black pepper Flatbread, to serve

1. Drain the chickpeas and reserve 4 tablespoons of liquid. Tip half the chickpeas into a food processor with garlic, tahini, lemon juice and 2 tablespoons of reserved liquid, season with sea salt, then process until very smooth. If the hummus is too thick, add more reserved liquid, 1 tablespoon at a time, until it has reached the desired consistency. It will keep in an airtight container in the fridge for up to 3 days.
2. Place 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 minutes. Turn the heat off and toss with the chopped parsley.
3. Spoon the hummus into a bowl and spoon the chorizo, chickpeas and parsley on top. Drizzle the oil from cooking chorizo, season with freshly milled black pepper and serve with flatbread for scooping up.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com