Mix up the textures and flavour of your ordinary hummus with the addition of paprika, cumin and some crispy chorizo.
Hummus (or houmous?) is great for lunch or for a healthy snack and it’s super easy – easier than you think, and only uses a few ingredients and some cupboard staples. You can say goodbye to plain ole’ hummus with this recipe – spiked with paprika and piled high with crispy chorizo and crunch chickpeas.
Serves: 4 for a starter / 2 for a lunch.
400g can chickpeas, drained and rinsed.
2 cloves garlic
2 tbsp olive oil
juice of 1/2 lemon
1 tsp cumin
1 tsp paprika
salt & pepper, to taste
50g chorizo, cut into small cubes.
flatbreads, to serve.
Once you have rinsed the chickpeas, reserve a handful and place the rest in a food processor along with the olive oil, garlic, cumin, paprika, lemon juice, salt and pepper and the water. Blitz until you reach your desired texture – I like it mostly smooth with a lumps here and there. Set aside.
Fry the chorizo in a small pan with a tad more olive oil until it starts to crisp and brown. Place into a bowl, along with the oil that will now have turned a saffron-y colour. Leave to cool.
In the same pan, place the chickpeas you set aside until they start to crisp. Toss in a little cumin as you do. The chickpeas will be coated in any remaining chorizo oil for additional flavour.
Decant the hummus into a bowl and bowl with the chorizo – including the liquid gold oil, the toasted chickpeas and the coriander, if using. Serve with some flatbreads for a greta starter or hearty lunch.