Spicy, Smoky Vegan "Chorizo" Dip

By Izy Hossack
February 16, 2018
3 Comments


Author Notes: 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.

Featured in: A Party-Friendly, Smoky, Spicy Dip You'll Want on Everything.
Izy Hossack

Serves: 4 to 5

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

Directions

  1. 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.
  2. Using a handheld blender, food processor, or countertop blender, blitz the fennel seeds with the remaining ingredients until smooth.
  3. 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.
  4. 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.

More Great Recipes:
Condiment/Spread|Bean|Entertaining|Vegetarian|Gluten-Free|Vegan|Hors D'Oeuvre|Appetizer

Reviews (3) Questions (0)

3 Comments

TEG October 7, 2018
I saved this recipe 2 months ago and finally just got around to making it. It couldn't be easier to make and the taste was fantastic! This truly has a chorizo taste to it and while I am not a vegan I am always looking for ways to introduce healthier options. This recipe is awesome. Thank you for sharing.
 
Änneken April 1, 2018
So yummy! I love how versatile it is! I had it with pita chips, scrambled eggs, rice...the possibilities are endless. Five stars!
 
marsiamarsia February 26, 2018
Can't wait to try this recipe! It looks fantastic! Thanks so much for posting it here. Going shopping for ingredients tomorrow first thing!