Frijole Mole (Chickpea Spread)
Out of the various addictions i have, reading lifestyle articles is one among them. As you might know nowadays, the newspapers goes beyond reporting news: there is a lifestyle section that includes everything from music, movies, fitness and of course food.
Frijolemole is adapted from a recipe I found in the newspaper which I would call is a cousin of hummus. The basic recipe is boiled chickpeas ground to a coarse paste while all the seasoning that goes into the making is completely different. The seasoning gives an extra freshness to the frijolemole that can be used as a dip or a spread in chapati's, tacos or tortilla wraps.
Chickpeas / White Garbanzo beans - 1/4 cup
Salt to taste
Oil - 2 tbsp
Onion - 1 medium
Garlic - 3 cloves
Lemon juice - 2 tbsp or slightly more ( as per taste)
spring onion with greens - 2
green chillies, de-seeded & finely chopped - 2
tomato, blanched, peeled & chopped - 1
Tobasco sauce or chilly sauce - 1 tbsp ( I used chilly sauce)
coriander leaves, chopped - 1 tbsp
sour cream or hung yogurt (optional )- 1 tbsp ( i did not use them 'coz i felt the combination of sauce and yogurt wouldn't suit our palate)
Soak the chickpeas overnight and boil it with salt. Reserve the liquid from the boiled chickpeas.
Heat oil in a pan and sauté the onion and garlic till light brown. Turn off heat.
In a blender, place the boiled chickpeas, lemon juice and the sautéed onion and garlic along with the oil. Grind it to a coarse paste. Add the reserved liquid if the mix is too thick. Place the ground mixture in a bowl and add all the seasonings. Mix well. Use it as mentioned above.