The contrast between the hot, crisp chorizo and the smooth, lemony dip is delicious. Perfect for a warm evening with friends.
If you’re feeding vegetarians, my cannellini crostini is an easily adaptable alternative.
Feeds 4 as a nibble
1 x 400g (14oz) tin cannellini beans, drained and rinsed
1 large clove of garlic, minced
1 tbsp olive oil + a little for cooking the chorizo
1 lemon, zest and juice
Salt and pepper
50g cured chorizo, casings removed and chorizo chopped into small cubes
To serve: pita bread
To a food processor, add the drained and rinsed beans, garlic, olive oil, the zest of the whole lemon and half the juice, a big pinch of salt and pepper and 1/2 tbsp water. Whizz it all up until very smooth, then taste and add more lemon, salt and pepper until it tastes great. (If you aren’t bold enough with the lemon and salt it won’t really work, so really go for it.) Transfer to an attractive serving bowl and set aside until needed.
Make ahead: Dip can be prepared up to 24hr in advance. Bring to room temperature before eating.
Just before serving, add the chopped chorizo to a cold frying pan with a small drizzle of olive oil. Turn the heat on to medium and cook until crisp (about 3 – 4 minutes). Spoon the crisped chorizo into the centre of the dip and drizzle over a little of the paprika-infused oil. Serve with warmed pita triangles.