📖 Instructions

1. First things first, let's get that chorizo sizzling! Remove the chorizo from its casing and crumble it into a small saucepan over medium heat. Cook, stirring occasionally, until it's nicely browned and rendered its fat – about 8-10 minutes. Mmm, that smell!
2. Next, we tackle the garlic. Mince 2 cloves of garlic (or more, if you're a garlic fiend like me!). I usually use a microplane zester for super fine mincing, but a knife works just as well. Just don't cry too much!
3. Now, let's get to the star of the show – the Manchego! Cut about 1/2 cup of Manchego into roughly 1-inch cubes. Don't stress about perfect cubes; rustic is charming in this recipe!
4. In the bowl of a food processor or blender, combine the cooked chorizo, minced garlic, cubed Manchego, 1 (15-ounce) can of chickpeas (drained and rinsed), 1/4 cup extra virgin olive oil, 2 tablespoons of lemon juice, and a generous pinch of smoked paprika. I like a really good smoky paprika; you can find them at most grocery stores.
5. If you're using a food processor, pulse the mixture until it's smooth but still has a slight texture. If using a blender, blend until smooth. Remember to scrape down the sides of your blender or food processor a few times to ensure everything is well combined.
6. Now for the fun part – the spice! Add 1/2 teaspoon of cayenne pepper (or more, depending on your heat tolerance). Start with less and add more if you want it spicier, trust me!
7. Taste test and adjust seasoning as needed – maybe you'll want more lemon juice, garlic or paprika. Feel free to experiment and make it your own!
8. Once you are happy with the flavor and consistency, transfer the hummus to a serving bowl. Garnish with a sprinkle of smoked paprika and some extra virgin olive oil, and if you’re feelin’ fancy, a few pieces of crumbled chorizo and some fresh parsley.
9. Serve immediately with pita bread, crudités, or your favorite dippers, and enjoy! You did it! I hope you liked it!