La Española houmous bowl with chorizo and crispy kale
View our houmous with a Spanish twist served with kale, squash, chickpeas and chorizo. Easy to make and ready in just under 10 minutes. Visit our recipe page.
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Cooking tools:
- Food processor
- Microplane
- Garlic press
- Citrus press
- Kitchen scale
- Can opener
- Colander
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Skillet
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Serving bowl
- Plate
Ingredients
- 400g can Chickpeas, drained and rinsed
- 100ml La Española extra virgin olive oil
- 2 Large garlic cloves, peeled and crushed
- Juice & zest of one lemon
- 3 tbsp Tahini
- 150g Diced butternut squash
- 3 tbsp La Española extra virgin olive oil
- 60g Diced chorizo
- 210g can Chickpeas, drained and rinsed
- 1 tsp Ground coriander
- A handful of prepared chopped kale
- Flatbreads, to serve
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