‘Things’ on a bed of creamy hummus are some of my favourite quick, healthy mid-week meals. While this Spiced Beef with Hummus will always be one of my go-to meals, this version using chorizo is a close second. Love the contrast of the hot spicy sausage with the cool creamy hummus, the crunchy nuts and the fresh greenness of the salad. So good!
Hummus with Chorizo & Almonds
Ingredients
- 2-4 chorizo or other spicy sausage
- 1 cup hummus
- 2 handfuls roast almonds
- 1 bag baby spinach leaves
Instructions
- Slice or crumble chorizo into bite sized pieces. Heat a little oil in a medium frying pan and cook chorizo until well browned on both sides and cooked through.
- Divide hummus between two plates. Top with cooked chorizo, almonds and salad leaves.
Variations
no chorizo – use other spicy sauasage, salami or ground meat. Add a little chilli if you want more heat.
no hummus – to make your own, whizz 1 drained can chickpeas in the food processor with 1 clove garlic,
vegetarian – replace chorizo with roast veg or chickpeas and serve with a drizzle of chilli oil or your favourite hot sauce.
low carb / paleo – use the Roast Cauliflower Hummus.
nut-free – replace hazelnuts with extra chorizo or crumble over some feta or goats cheese.
more substantial / carb lovers – serve with warm tortillas or pita bread.
Waste Avoidance Strategy
chorizo – freeze it.
hummus – will keep in the fridge for a few weeks. Can be frozen.
roast hazelnuts – keep them in the pantry.
baby spinach – either pop them in the freezer or wilt down in a covered pot with a little olive oil. This way they’ll keep in the fridge for a few weeks.
Add to my Old Favourite Recipes
This was my first meal as part of the 15-minute dinner challenge. It was SO quick and easy to prepare and so flavorful. My husband is a picky eater and isn’t fond of trying new things, but he loved this. We will definitely be having this meal again.
Fantastic Diane!
So glad you enjoyed – ‘things with hummus’ are one of my all time favourite meals 🙂
Made this doe the 15-minute dinners challenge with a few adjustments – used plain pork sausages, almond hummus and pine nuts and served with rocket (arugula) from the garden. Winner!