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
Prep:5 mins
Serves 1
400g can chickpeas2 tbsp olive oil¼ lemon, juiced1-2 small cooking chorizo, chopped2 handfuls chopped kaleflatbread, to serve
STEP 1Warm 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 2Put 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 3Spoon 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.
