Chorizo, chickpea and lime dip recipe

Beverly Hicks puts together a zingy dip, perfect for National Picnic Week. 
Beverly Hicks16 June 2017

Creamy chickpeas, spicy chorizo and a zesty kick of citrus combine to make this hummus-style dip a perfect centrepiece for any picnic.

Ingredients (serves 3-4)

1 tablespoon rapeseed oil

100g chorizo, chopped into small pieces

1 garlic clove, sliced

400g tin chickpeas

2 tablespoons tahini

2 tablespoons crème fraîche

Juice and zest of 1 lime

Salt and freshly ground white pepper

100g sugar snap peas, trimmed

1 large red pepper, deseeded and sliced lengthwise

1 large yellow pepper, deseeded and sliced lengthwise

1 bunch spring onions, trimmed

1 large courgette, peeled and cut into batons

2 carrots, peeled and cut into batons

Small bunch radishes, trimmed and halved

Toast triangles or pitta chips

Method

Heat the oil in a large frying pan on a medium heat. Add the chorizo and garlic and cook for 3-4 minutes, stirring continuously, until the chorizo is crispy and the garlic soft. Leave to one side to cool.

Drain the chickpeas and reserve the liquid. Combine the chickpeas, 2 tablespoons of the liquid, tahini, crème fraîche, lime juice and zest in a blender. Season well with salt and freshly ground white pepper and blend until smooth and creamy adding more chickpea liquid if the consistency is too thick. Taste and adjust the seasoning if necessary.

Remove 2 tablespoons of the mixture and put to one side then add all but 1 tablespoon of the cooked chorizo and garlic (reserve the cooking oil) to the blender and blend for about a minute until the chorizo has broken down completely and the mixture has turned a beautiful light orange colour.

To serve, spoon the chorizo dip onto a serving plate, swirl in the previously removed plain chick pea mixture and marble together. Drizzle over a little of the reserved chorizo cooking oil and sprinkle with the remaining crispy chorizo and plenty of freshly ground black pepper.

Place on a larger plate or platter and surround with the vegetables and toast for dipping.

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