Roasted red pepper houmous with chorizo
Serves: 6-8
Prep time: 15 minsTotal time: 
Recipe photograph by Lauren Mclean.
Roasted red pepper houmous with chorizo
Recipe by Lucy Jessop
Serves: 6-8
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
148Kcal
Fat
11gr
Saturates
2gr
Carbs
6gr
Sugars
1gr
Fibre
3gr
Protein
6gr
Salt
0.4gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 50g blanched almonds
- 2 tsp smoked paprika
- ½ x 450g jar Karyatis roasted red peppers, drained
- ½ x 400g tin chickpeas, drained
- 1 heaped tbsp creamy goats’ cheese, ricotta or crème fraîche (optional)
To serve
- 75g diced chorizo
- a few small thyme sprigs
Step by step
Get ahead
Make up to 2 days ahead, cover and chill. Remove from the fridge 2 hours before serving. The houmous can also be frozen. Defrost and allow to come to room temperature before garnishing.
- Lightly toast the almonds in a large dry frying pan for 4-5 minutes, tossing occasionally until toasted. Off the heat, add the smoked paprika and stir for 30 seconds or so to lightly toast. Transfer both to a food processor with the drained peppers, chickpeas and the goats' cheese, if using.
- Whiz until smooth, then season to taste. Transfer to a serving bowl.
-
Return the frying pan to the heat. Fry the chorizo for 4-5 minutes until crisp, adding the thyme sprigs for the final 2 minutes; spoon over the top of the dip. Serve with tortilla chips or pitta crisps, see page 61.TipTo make this veggie, leave out the chorizo and serve topped with extra goats' cheese and toasted almonds, or crispy fried onions.
