Chorizo hummus bowl

• chickpeas↗400g can g
• olive oil↗2 tbsp tbsp
• lemon↗¼

  juiced

• chorizo (small)↗1-2

  sliced

• kale2 handfuls
• lavash↗

  for serving

Step-by-step instructions

1. 1

   Heat the chickpeas in the microwave or in a pan with their liquid. Drain and set the liquid aside. Transfer half of the chickpeas to a small blender with 1 tbsp oil, lemon juice and a splash of the liquid from the can, and blend into a paste. Season.

2. 2

   Place the chorizo in a small pan and cook over low heat until it begins to release fat, then increase the heat and continue cooking until the chorizo becomes crisp. Add the remaining chickpeas and stir for a few minutes. Add the kale and cook until it wilts.

3. 3

   Spoon the warm hummus into a bowl and top with the chorizo, chickpeas and kale. Drizzle with the remaining oil, season well and serve with lavash for scooping.