Vegan Spicy, Smoky Bean "Chorizo" Dip from Izy Hossack

food52.com

Mark Oberemk

1 teaspoon fennel seeds

⅔ cup /2 ¾ ounces / 75g sundried tomatoes in oil

3 tablespoons sundried tomato oil from the jar

1 ⅓ cups / 8 ½ ounces / 240g cooked red kidney beans, drained and rinsed

2 teaspoons sweet smoked paprika

¼ to ½ teaspoons crushed red pepper, or ¼ 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

½ teaspoon teaspoon granulated sugar or 1 dried date, pitted

¼ cup water

Directions at food52.com

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