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Pimp My Hummus: our latest episode has just dropped on YouTube

Name: Easy hummus recipe
Yield: 4
Ingredients: 2 x 150g raw chorizo; 1 tbs extra virgin olive oil, plus extra to brush; Flat-leaf parsley, chopped, to serve; 1 red onion, finely chopped; 80g green olives, stones removed, roughly chopped; 2 truss tomatoes, seeds removed, finely chopped; 1 tsp each salt & sugar; ¼ cup (60ml) red wine vinegar; Zest of 1 small orange; 400g store-bought hummus; Juice of 1 small orange; 1½ tbs harissa; 200g store-bought labneh; 250g self-raising flour; 200g Greek yoghurt; 1 tsp salt; 2 tsp extra virgin olive oil, to brush; 1 tsp toasted cumin seeds, lightly crushed

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Pimp it: Harissa hummus and crispy chorizo platter

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by Warren Mendes

delicious. team

Nov 05, 2019

Welcome to the latest episode of Pimp My, our new monthly video series featuring Wazza (aka Warren) Mendes. The rules are simple: Wazza needs to take an existing convenience product and make it better. This round, he's taken on everyone's favourite dip - hummus! Let us know in the comments below what you'd like to see Wazza take on next and for the full video head to our YouTube channel, here: youtube.com/deliciousaustralia

2 x 150g raw chorizo
1 tbs extra virgin olive oil, plus extra to brush
Flat-leaf parsley, chopped, to serve

Quickle

1 red onion, finely chopped
80g green olives, stones removed, roughly chopped
2 truss tomatoes, seeds removed, finely chopped
1 tsp each salt & sugar
¼ cup (60ml) red wine vinegar
Zest of 1 small orange

Harissa hummus

400g store-bought hummus
Juice of 1 small orange
1½ tbs harissa
200g store-bought labneh

Cumin flatbread

250g self-raising flour
200g Greek yoghurt
1 tsp salt
2 tsp extra virgin olive oil, to brush
1 tsp toasted cumin seeds, lightly crushed

Method

1.

For the quickle, place all the ingredients in a bowl and toss to combine, then set aside to pickle
2.

Meanwhile, for the harissa hummus, place hummus in a bowl then add the orange juice, harissa and labneh. Stir to combine then season to taste.
3.

For the flatbread, combine all the ingredients in a bowl and knead until smooth. Cut dough into 4 pieces then roll out and place between sheets of baking paper to prevent from sticking. Place a medium frypan over medium-low heat and brush with olive oil. In batches, cook the flatbread, brushing with oil if necessary, until golden.
4.

Remove the chorizo from its casing, then finely chop the meat. Place meat in a cold medium frypan then add the olive oil and place over medium-low heat. Cook until the chorizo starts to render and begins to sizzle. Continue to cook until all the fat has rendered. Drain the chorizo through a fine sieve, reserving the chorizo oil. The chorizo will cool and crisp up in the sieve (remember: paper towel is the enemy of crispiness!).
5.

Swirl the hummus onto a platter. Scatter over the crispy chorizo and place the quickle in a bowl. Drizzle over the reserved oil, scatter with parsley and serve with flatbreads.