Chorizo & red pepper hummus
- Sophie Godwin – Cookery writer
Save recipe
Serves 2
Easy
Prep: 5 mins
Cook: 5 mins
A star rating of 4.8 out of 5.4 ratingsRate
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Liven up shop-bought hummus with a flavour-rich chorizo, red pepper and almond topping. Serve as a snack or an easy starter with pitta bread or crudités
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Ingredients
Nutrition
Units:
MetricUS
-
100g cooking chorizo
-
2 roasted red peppers
from a jar
-
1 tbsp flaked almonds
-
½ tbsp olive oil
-
pinch of smoked paprika
-
1 garlic clove
crushed
-
splash of sherry vinegar
-
200g tub plain hummus
-
parsley
chopped, to garnish
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Nutrition: Per serving
- kcal585
- fat48g
- saturates7g
- carbs14g
- sugars3g
- fibre6g
- protein21g
- salt3.8g
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Method
-
step 1
Peel and slice the cooking chorizo and chop the roasted red peppers. In a dry frying pan, toast the flaked almonds, then tip into a bowl. Heat the olive oil in the same pan and add the chorizo and smoked paprika. Fry until the chorizo has released its oil, then stir in the peppers, crushed garlic and sherry vinegar. Cook for 1 min, then take off the heat. Spread the plain hummus onto a plate. Tip the chorizo mix on top, then sprinkle over the almonds and some parsley.
Recipe from Good Food magazine, June 2018
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A star rating of 4.8 out of 5.4 ratings
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