This smoky, meat-free puree is a wonderfully creamy dip that you can enjoy on its own or used to jazz up other recipes. It is vegetarian, vegan, and can be made gluten-free (just make sure your soy sauce or tamari are certified gluten-free). 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.
/2 3/4 ounces / 75g sundried tomatoes in oil
sundried tomato oil from the jar
1 1/3 cups
/ 8 1/2 ounces / 240g cooked red kidney beans, drained and rinsed
sweet smoked paprika
1/4 to 1/2 teaspoons
crushed red pepper, or 1/4 teaspoon cayenne pepper or grinding of black pepper
miso paste, soy sauce, or tamari
apple cider vinegar
garlic cloves, crushed
teaspoon granulated sugar or 1 dried date, pitted
In This Recipe
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.
Passionate about cakes, roasted vegetables and anything involving Maldon salt or maple syrup. Izy is a student living in London, UK who spends her spare time blogging and rambling on topwithcinnamon.com