Use La Española Extra Virgin Olive Oil La Española EVOO bottle with tile and olives in the background Use La Española Light in Colour Olive Oil La Española Light in Colour Olive oil bottle with tile and olives in the background Use La Española Extra Virgin Olive Oil flavoured White Truffle La Española Extra Virgin Olive Oil flavoured white truffle with tile and olives in the background Use La Española Pure Olive Oil La Española Pure Olive Oil bottle bottle with tile and olives in the background

Houmous bowl with chorizo and crispy kale

Andalucía

Houmous bowl with chorizo and crispy kale

Tired of traditional houmous and fancy your favourite dip with a twist? Add a Spanish touch to your chickpea dip with our recipe for a houmous bowl with chorizo and crispy kale.

Serves

4

Preparation time

10 minutes

Cooking time

about 35 minutes

Allergens

Ingredients

  • 350g peeled butternut squash, cut into 2.5 cm pieces
  • 4 tbsp La Española Extra Virgin Olive Oil Mild Flavour
  • Salt and freshly ground black pepper
  • 100 g chorizo, sliced into rings
  • 400 g can chickpeas, drained and rinsed
  • 1 tsp ground coriander
  • 2 tsp cumin seeds​​​​​​​
  • 75 g kale, chopped
  • 300 g pot of houmous

Directions

  1. Preheat oven to 200°C.

  2. Put butternut squash in a roasting tin, drizzle with 2 tbsp of Extra Virgin Olive Oil Mild Flavour and season. Roast for 20 minutes.

  3. Once the squash has started to soften, add the chickpeas to the roasting tin, sprinkle over the spices, toss to coat and roast for 15 minutes, until the chickpeas are starting to crisp and the squash has caramelised.

  4. Place the chorizo in a non-stick frying pan and cook over a low heat for 5-6 minutes until it releases its natural oil. 

  5. Transfer to a plate using a slotted spoon, saving the excess oil.

  6. Place the kale on a second baking tray, add the remaining olive oil, toss to coat and roast for about 5 minutes or until crisp.

  7. Spoon the houmous into a shallow bowl. Top with the kale, squash, chickpeas and chorizo.

  8. Mix the saved chorizo oil from earlier with the extra virgin olive oil and drizzle over the salad.

  9. Serve with warm flatbreads.
     

Keep Updated