Hummus Sharing Bowl with Crispy Kale and Chorizo

Preheat the oven to 200C. Pop the squash in a roasting tin, drizzle with olive oil and seasoning, and roast for 30 mins until tender and starting to caramelise. Meanwhile, cook the chorizo in a pan for 8 mins, then transfer to a plate, reserving the oil in the pan. Add the chickpeas to the roasting tin with the squash, sprinkle with ground coriander, toss well and roast for another 15 mins.
Spread the kale onto a baking tray and drizzle with olive oil. Roast for 10 mins until crisp, then spoon the hummus into a sharing bowl and top with the crispy kale, squash, chickpeas, chorizo and a good drizzle of the reserved chorizo oil from the pan. Serve with flatbreads, and enjoy.

45 mins

4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box