Chorizo and Red Pepper Hummus Dip
Spanish-spiced hummus topped with crispy chorizo, roasted red peppers, and toasted almonds. Warm chorizo releases its smoky oil into the mix, creating a richly flavored dip that balances creamy chickpea base with bright vinegar and fresh parsley garnish.
Ingredients
- 3 ½ oz cooking chorizo, peeled and slicedSpanish paprika-spiced sausage1:1porkspiced
ensures smokiness
- 2 roasted red peppers from a jar, choppedjarred piquillo peppers1:1vegetable
slightly sweeter and softer
- 1 tbsp flaked almonds
- ½ tbsp olive oil
- smoked paprika
- 1 clove garlic, crushed
- sherry vinegar
- 7 oz plain hummusroasted garlic hummus1:1legume
increases garlic notes
- parsley, chopped(optional)
Instructions
- 1
Peel and slice the cooking chorizo and chop the roasted red peppers.
- 2
Toast the flaked almonds in a dry frying pan, then transfer to a bowl.
- 3
Heat the olive oil in the same pan and add the chorizo and smoked paprika.
- 4
Fry until the chorizo has released its oil.
- 5
Stir in the peppers, crushed garlic and sherry vinegar.
- 6
Cook for 1 minute, then remove from heat.
- 7
Spread the plain hummus onto a plate.
- 8
Top with the chorizo mixture, then sprinkle over the almonds and parsley.
Tips
Toast almonds in a completely dry pan to develop their flavor before cooking the chorizo.
Use high-quality chorizo as it is the flavor foundation; the oil it releases is essential to the dish.
Good to Know
Cover and refrigerate up to 2 days. Hummus will soften; serve chilled or bring to room temperature.
Prepare chorizo mixture through cooking step up to 4 hours ahead. Assemble on plate just before serving to keep almonds crisp.
Serve with pita bread, crackers, or fresh vegetables. Warm or at room temperature.
Common Mistakes
Do not skip toasting almonds dry first to avoid them staying raw and bitter in the final dish.
Do not cook the chorizo mixture longer than stated to avoid drying out and losing its oil.
Substitutions
ensures smokiness
slightly sweeter and softer
increases garlic notes