HOT MEXICAN
DIP 6 persons |
For The Base:
2 Tins ( 235g each) drained chickpeas
4 Tablespoons lemon juice
2 Two cloves of garlic - creamed
7 Tablespoons of tahini paste
1 Onion finely chopped or minced
1 Chopped dried red chili
Chili powder according to taste (about 1 teaspoon)
1 Teaspoon sugar
½ teaspoon salt
Olive oil
1 Square dish approximately 8" x 8" x 2"
Liquidise the chickpeas add lemon juice, garlic, tahini paste, onion, salt,
sugar, dried chili and chili powder to taste. Now add enough olive oil to
bring it to a soft dipping consistency.
Spread the mixture over the bottom of your dish.
Avocado layer:
4 Avocados (soft and ripe)
1 Red onion finely chopped.
½ Garlic clove peeled and crushed
½ Teaspoon dried coriander
Juice of one lime
1 Skinned tomato finely chopped
Sea salt and black pepper
Olive oil
Mash the avocado flesh with a fork and add the remaining ingredients. Lastly, adjust the texture with olive oil so that it is roughly the same as the base. Season to taste.
Spread this mixture over the chickpea base. Finally top with a 500g carton of fromage frais. Spread evenly so as to entirely cover the avocado layer.
Decorate with sliced stuffed green olives and black olives.
Serve with warm pita bread
