Hummus Bowl with Crispy Kale and Chorizo
Hummus Bowl with Crispy Kale and Chorizo



  • 150g butternut squash or pumpkin, diced
  • Olive oil
  • 75 chorizo, diced
  • 200g tin of chickpeas, drained and rinsed
  • 1 tsp ground coriander
  • Handful of kale, stems removed and leaves chopped
  • 200g quality hummus
  • Flatbreads, to serve
  • Preheat the oven to 200C. Place the diced squash in a roasting tin, drizzle with oil and seasoning, and roast for 30 mins until soft and just caramelised. Meanwhile, cook the chorizo in a pan for 8 mins until the oil is released, then transfer to a plate with a slotted spoon.
  • Add the chickpeas to the roasting tin with the squash and toss together. Sprinkle with ground coriander, toss again, and roast for another 15 mins. Spread the kale onto a second baking tray and drizzle with oil and seasoning. Roast for 10 mins until crisp. Spoon the hummus into a serving bowl, top with the squash, chorizo and crispy kale, and drizzle with the reserved chorizo oil. Serve with warmed bread - delicious!
45 mins
4 serving

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