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