| Mexican chickpea dip |
| Serves 6-8 14 oz (400g) dried chickpeas, soaked overnight, cooked and drained 4 tablespoons fromage frais 3 tablespoons lemon juice 2 tablespoons olive oil 1-2 garlic cloves, finely chopped 1-2 tablespoons tequila 4-5 tablespoons seeded and chopped green chillies 9fres or canned) salt 3/4 oz (25g) pine nuts, to garnish hot tortilla or corn chips, to serve 1. Combine the chickpeas, fromage frais, lemon juice, oil, garlic and tequila in a blender of food processor. Blend until smooth 2. Turn into a bowl and stir in the chillies. Season with salt. cover and chill for at least 1 hour. 3. Toast the pine nuts in a dry fryin pan over moderate heat. Serve the dip at room temperature, with the pine nuts spinkled over the surface or stirred in, with warmed tortilla or corn chips. |