It may look like hummus, but this unique chickpea dip is tangy and delicious. It’s worth seeking out umeboshi plum paste just for this recipe, which you’ll want to make over and over.
Yield: about 2 cups
Time: 5 minutes (+ chickpea soaking and cooking)
Tools
- food processor
- rubber spatula
Ingredients
- 2 c chickpeas, soaked and cooked or canned, drained and rinsed
- 2 T olive oil
- 2 T fresh or 3 t dried herbs*
- 1 T umeboshi plum paste**
- 1 small clove garlic, minced
- dash pepper
Directions
Place the cooked chickpeas (it’s ok if they’re still warm) in the food processor along with all the other ingredients.
Blend until completely smooth, scraping down the sides of the food processor regularly and adding a bit of water as needed. Taste for salt and serve warm or at room temperature.
Notes
* Basil, marjoram, thyme, and rosemary are recommended (see below). Personally, I usually just use a couple of tablespoons of pesto, since I make that regularly and always have some on hand in the fridge or freezer.
** Umeboshi plum paste is a sour, tangy, extremely healthy Japanese condiment. It is key to this recipe and there’s really no substitution for it, but the good news is that an open jar will last for months in the refrigerator.
The original recipe was made with white beans but I don’t think they have enough flavor, so I use chickpeas instead. The original recipe calls for 1 t dried basil, 1 t dried marjoram, ½ t dried thyme, and 1/8 t ground rosemary.
Adapted from the recipe for "White Bean Boursin" The Ultimate Uncheese Cookbook, by Jo Stepaniak.
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