Hummus and Spanish Chorizo on Turkish Bread

Hummus and Spanish Chorizo on Turkish Bread
I posted this photo on my Facebook page some months ago, it was first made with leftover hummus, bits and pieces of Spanish chorizo and oregano from my garden.

The "invention" was so tasty that it became one of my favorite breakfasts specially as a very filling Sunday brunch.

You can use store bought hummus to make it but frankly, you will see that is so easy to make it at home that you will never buy hummus again.

Here I am using only one teaspoon of Tahini (sesame paste) because I think it makes it less heavy  - you can always adjust it to your taste.

Hummus and Spanish Chorizo on Turkish Bread
Serves: Cost:$$ | Difficulty:  Easy | Time: 30 min
Author: Rachel Elich

For the Hummus
  • 1 Can Chickpeas (400g) drained and rinsed
  • Juice of one lemon
  • 1/4 Cup good quality olive oil
  • 1 Clove of garlic
  • 1/2 Teaspoon cumin powder
  • 1 Teaspoon Tahini 
  • Salt to Taste
 For Assembling
  • 3 15cm Slices of Turkish Bread
  • 3 Spanish Chorizos Finely Sliced 
  • A couple of fresh Oregano Sprigs
  • 3/4 Cup Ground Manchego Curado Cheese (if you can't find it or you are in a budget use a good quality Mozzarella) 
  • Olive Oil to Drizzle
  • Freshly ground black pepper to taste
For the Hummus
  1. Add all the ingredients to the food processor bowl
  2. Process until almost smooth
For Assembling
  1. Pre-heat the oven to 180C
  2. Cut the Bread Slices in half  
  3. Spread a generous amount of Hummus on each half slice
  4. Top the slices with the Chorizo slices
  5. Divide the cheese among all slices
  6. Rub the Oregano leaves with Olive Oil and divide the leaves among the bread slices
  7. Sprinkle black pepper
  8. Drizzle some olive oil
  9. Bake it in a baking tray for about 15 min until the bread is toasted, the chorizo is cooked and the cheese melted and lightly golden.

The Untamed Cook

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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