Holy Frijolemole!

I admit it: I was drawn to this recipe because of its awesome name. I would also like to confess to shouting "Holy Frijolemole!" (pronounced Free-Holy-Moly!) at every opportunity now. It is my pseudo swearword of choice, and makes me feel like I'm in a Batman comic. It's a spicy chickpea dip with an interesting texture - smooth with crunchy bits - that's great with pitta for a light lunch or snacking on in front of the telly.

I've adapted it from this Delia recipe. By 'adapted' I mainly mean 'ditched the bit where you soak the chickpeas for days', because that is a total faff.

Frijolemole

You will need:

• Tin of chickpeas
• 1 tbsp of oil
• 1 medium onion, chopped
• 2 garlic cloves, peeled and crushed
• 3 spring onions
• 1 chilli
• 2 tbsp lime juice
• 1 tomato, peeled and chopped
• 1 tbsp fresh chopped coriander
• 2 tbsp sour cream or fromage frais
• Flat leaf parsley

Make it!

1. Heat the oil over a medium heat and gently fry the onion for five minutes, then add the garlic and fry for another five minutes.
2. While they're frying, finely chop the spring onion and chillis.
3. Drain the chickpeas and add them to a food processor with the fried onion and garlic (plus any oil left in the pan) and lime juice, plus seasoning. Blend to a smooth puree. It should have the consistency of hummous, so add a little water if it's too stiff.
4. Tip it into a bowl and add the tomato, chilli, spring onion, coriander and sour cream or fromage frais. Garnish with parsley, then cover and chill until you're ready to eat it.