Spicy, Smoky Vegan "Chorizo" Dip Recipe

Name: Spicy, Smoky Vegan "Chorizo" Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Spicy, Smoky Vegan "Chorizo" Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spicy, Smoky Vegan "Chorizo" Dip

How did you like this recipe?

Frequently Asked Questions