|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)|
|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 I 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 original recipe calls for 1 t dried basil, 1 t dried marjoram, ½ t dried thyme, and 1/8 t ground rosemary.
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