The best alternative to hummus ever

Red Pepper and Creamy Cannellini Dip – Recipe below – This is another episode of Disco Dips, the series where I show you how to make the best dips for a summer party. This one is a creamy pepper and cannellini bean dip, loaded with crispy chorizo. Its utterly mega. The chorizo makes it really indulgent, oozing into the dip as you eat it. If you love my recipes, don’t forget I have a new traybake cookbook coming out soon that you can pre-order now via the link in my bio – have fun everyone x John

Serves 4

100g cooking chorizo – I use Unearthed from Ocado
2 tbsp olive oil
160 cooked roasted red peppers from a jar, drained well
400g tin cannellini beans, drained
1 clove garlic
The juice of ½ a lemon
½ tsp smoked paprika, plus a pinch of garnish
80g tahini
10g toasted pine nuts
A small handful of finely chopped parsley leaves
Salt

1. Take the skin of the chorizo and rip the meat up into tiny little pieces.
2. Heat the oil in a non-stick frying pan over a medium heat. Add the chorizo and mix well. Cook, stirring occasionally, for 3-4 minutes until crispy.
3. Cut a little piece off one of the peppers to save for a garnish and chuck the rest into a blender. Add the cannellini neans, garlic, lemon, smoked paprika, tahini and a good pinch of salt. Blitz until lovely and creamy.
4. Pour the creamy dip into a serving dish and spoon over a little of the cooking oil from the chorizo – I like 1-2 tbsp – top with the crispy chorizo, pine nuts and parsley.
5. Finely chop the little bit of pepper you save and pop that on top with the dip. Add a pinch of smoked paprika and dive on in.