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



  • 150g butternut squash, diced
  • Olive oil
  • 60g chorizo, diced
  • 210g chickpeas from a tin, drained
  • 1 tsp ground coriander
  • Handful of chopped kale
  • 200g pot of quality hummus
  • Flatbreads, to serve
  • 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

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