Spicy, Smoky Vegan "Chorizo" Dip

By kelsa94

Ingredients

• 1 teaspoon fennel seeds
• 2/3 cup /2 3/4 ounces / 75g sundried tomatoes in oil
• 3 tablespoons sundried tomato oil from the jar
• 1 1/3 cups / 8 1/2 ounces / 240g cooked red kidney beans, drained and rinsed
• 2 teaspoons sweet smoked paprika
• 1/4 to 1/2 teaspoons crushed red pepper, or 1/4 teaspoon cayenne pepper or grinding of black pepper
• 2 tablespoons miso paste, soy sauce, or tamari
• 2 teaspoons apple cider vinegar
• 2 garlic cloves, crushed
• 1/2 teaspoon teaspoon granulated sugar or 1 dried date, pitted
• 1/4 cup water

Details

Servings 4
Adapted from food52.com

Preparation

Step 1

Serves 4 to 5

In a dry skillet, toast the fennel seeds over high heat, stirring frequently, until they begin to color and smell fragrant. Transfer them to a mortar and crush them with a pestle. Alternatively, pour them onto a cutting board and crush with the back of a spoon.

Using a handheld blender, food processor, or countertop blender, blitz the fennel seeds with the remaining ingredients until smooth.

Store in a lidded container in the refrigerator for up to 3 days or, using a tablespoon, scoop blobs of the dip onto a baking sheet lined with nonstick parchment paper and freeze. Keep the blobs in a labeled and dated sandwich bag for up to 2 months, thawing as needed.

Ways to use: On toast, with an egg; with crunchy raw vegetables, crackers, or pita chips for dipping; in a sandwich or on a flatbread with leftover roasted veg; spoon into a frittata or onto pizza, or spread into tacos; in a savory galette