Paprika & Chorizo Hummus - Recipe - Food Blog

Paprika & Chorizo Hummus

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
60ml water
juice of 1/2 lemon
1 tsp cumin
1 tsp paprika
salt & pepper, to taste
50g chorizo, cut into small cubes.
coriander, optional.
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. ​

Paprika & Chorizo Hummus - Recipe - Food Blog.

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.

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