Frijolemole Dip Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

    Mexican houmous-style dip that's bursting with chili heat.

    Main Ingredient:


    Category:  Cold Dips

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 10 min


    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.

    Posted By:


    Posted On:

    July 18, 2014

    Print Recipe

    Speak Your Mind