400g dried chickpeas, soaked overnight, cooked and drained

60ml fromage frais

45ml lemon juice

30ml olive oil

1-2 garlic cloves, finely chopped

15-30ml tequila [optional]

60-75ml seeded and chopped green chillies

[fresh or canned]

salt

25g pine nuts, to garnish

hot tortilla or corn chips, to serve

Combine the chickpeas, fromage frais, lemon juice, oil, garlic and tequila in a blender or food processor. Blend until smooth.

Turn into a bowl and stir in the chillies. Season with salt.

Cover and chill for at least 1 hour. Toast the pine nuts in a dry frying pan over moderate heat.

Serve the dip at room temperature, with the pine nuts sprinkled over the surface or stirred in, with warmed tortilla or corn chips.