Frijolemole

I first had this quite recently even though it seems to have been around for a while and I have to say I had Sainsbury's Topped Frijolemole which is absolutely delicious and I highly recommend. However, I'm not one of those people who makes my own hummus, mostly because for some reason I just can't seem to do it, but also because you can get very good shop bought which leaves me free to be cooking something else. For some reason though I was really keen to try making the frijolemole myself... and so I did.

Having done some research it seems there is no specific way of making this and in fact you can add whatever you like it just means that it's a sort of mixture of beans really. I followed a pretty generic recipe from the Internet, wasn't very impressed so then used the cardboard list of ingredients from the back of the Sainsbury's packet to help me decide what to add. It worked pretty well, I was pleased with it but I think it will be one of those recipes that I constantly tweak every time I make it.

Frijolemole
Makes a medium size Tupperware box full

1 tin chickpeas
1 tin cannellini beans
1 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, peeled
3 spring onions
1 red chili
2 tbsp lime juice
1 tomato, peeled and chopped
2 tbsp sour cream
2 tbsp mayonnaise
Ground cumin
2 slices jalapenos
Garlic puree
Ground coriander
sugar
1 tbsp fresh coriander, chopped
Flat leaf parsley, chopped

To peel a tomato drop it in a bowl of boiling water for half a minute

I do all of this in my magimix, you don't have to but I really recommend it. I also unrepentantly used jalapenos from a jar. They are absolutely fine.

1. Heat the oil over a medium heat and gently fry the onion for 5 minutes, then add the garlic and cook for a further 5 minutes.

2. Finley chop the spring onion and chili.

Chopped chili and spring onion

3. Drain the chick peas and cannellini beans and add to the food processor with the onion, garlic and any remaining oil in the pan. Add the lime juice, salt and pepper.

Onions and chickpeas in the blender

4. Blend to a rough puree.

5. From now on you want to blend as little as possible as it's still nice to have it with a bit of texture. Add the chili, spring onion, sour cream, mayonnaise, jalapeno slices and most of the fresh coriander. Blend again and taste.

6. Add a pinch of ground cumin, ground coriander, a squidge of garlic puree and a teaspoon on sugar. Whizz and taste. You can also add onion powder if you wish but do this before adding any more salt.

7. Add more jalapeno slices to make it more hot, sugar to sweeten etc until you are happy with the outcome. Tip into a bowl - I usually go straight for a Tupperware as this makes a lot and it's nice to have the toppings on every time you use it - and top with the chopped tomato, a drizzle of olive oil parsley and rest of the coriander.

Serve this with crisps and a drink in the evening, or with bread, cheese and cold meats for a snack lunch.