Spicy, Smoky Vegan "Chorizo" Dip

By Izy Hossack
February 16, 2018
2 Comments
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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

  • 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
  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.

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