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Frijolemole Dip
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Brief Description
Mexican houmous-style dip that's bursting with chili heat.
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Main Ingredient
chickpeas
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Category: Cold Dips
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
You can use this recipe in the same way as you would houmous - as a dip or spread. It will keep in the fridge for up to 3 days.
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Posted By: CHL
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Posted On: Jul 18, 2014
Number of Servings:
Ingredients:
- 1 - onion finely diced
- - PAM spray oil
- 1 cans - chickpeas drained, 14 0z.
- 1 cans - white kidney beans drained, 14 0z.
- 2 - chiles deseeded and finely diced
- 1 - tomato finely diced
- 1 teaspoons - ground cumin
- 1 tablespoons - fresh cilantro finely chopped
- 1 cloves - garlic crushed (optional)
- 2 tablespoons - fat-free plain yogurt
- - juice of 2 limes
- - salt
- - tabasco sauce to taste
Directions:
1. Sauté the diced onion in PAM oil over low heat until transparent.
2. While the onion is cooking, drain the chickpeas and white kidney beans; using a food processor, purée until smooth. Transfer to a bowl.
3. Add the diced chiles and tomato; add to the beans along with the cumin, cilantro and sautéed onion. Add the garlic, if using.
4. Add the yogurt and lime juice and mix well. Season to taste with the salt and Tabasco sauce.
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