Roasted red pepper houmous with chorizo
Serves 6-8 | prep 15 mins | total time
Roasted red pepper houmous with chorizo
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Serves 6-8 | prep 15 mins | total time
Rate
Nutritional information (per serving)
Calories
148Kcal
Fat
11gr
Saturates
2gr
Carbs
6gr
Sugars
1gr
Fibre
3gr
Protein
6gr
Salt
0.4gr
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.
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Tip To make this veggie, leave out the chorizo and serve topped with extra goats' cheese and toasted almonds, or crispy fried onions.
