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