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 Recipe:
Herby Chickpea Dip
This is a unique, tangy chickpea dip. 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
- 1 T umeboshi plum paste*
- 2 T fresh or 3 t dried herbs**
- 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 |
*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. **Basil, marjoram, thyme, and rosemary are
recommended (see below). Personally, I usually just use a couple of
tablespoons of pesto, since we make that regularly and always have some on
hand in the fridge or freezer.
 This recipe is adapted from
the "White Bean Boursin" recipe in
The Ultimate
Uncheese Cookbook, by Jo Stepaniak. I find that the white beans don't have
enough flavor, so use chickpeas instead. The real recipe calls for 1 t dried
basil, 1 t dried marjoram, ½ t dried thyme, and 1/8 t ground
rosemary.
Buy
The Ultimate
Uncheese Cookbook:
Amazon.com |
Amazon.co.uk |
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Laura K. Lawless
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