Spicy Smoky Vegan Chorizo Dip
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
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