It’s no secret that dill goes well with lemony or acidic foods, so pairing it with ume boshi (Japanese pickled plum), much loved for its incredibly addictive intense sourness, should come as no surprise. Neither should this fusion which kinda sounds like a rendition of the blog’s name—hummus (also the dill) replacing the dates and umeboshi, the matcha. Either way, I live for that fusion.

I have been obsessing over this combo and happily developing new twists from it as of late —trust me there’s more where that came from. One of which being yet another hummus recipe—I can’t help it I’m Arab—this time with dill and umeboshi.

I quite like my hummus more on the lemony side so naturally I added more umeboshi and the picking juice—that stuff is liquid gold. It basically replaces the lemon juice / sour component in traditional hummus. Also as you will notice there is no garlic in this hummus the reason being it didn’t want it to overwhelm the flavors of the umeboshi and dill. In fact, I rarely make traditional hummus with raw garlic since I find it too overpowering and opt for milder (and sweeter) roasted garlic or even caramelized onion instead.

Umeboshi and Dill Hummus

• 1 cup canned chickpeas
• 1 tbs tahini
• 2 large ume boshi, pitted plus some of the pickle juice, if any
• Splash of water to loosen up
• Dill, chopped
• Drizzle of olive oil
• Salt to taste

Blend the tahini with the umeboshi and pickle juice until a slightly emulsified paste forms. Add the remaining ingredients and adjust taste and consistency as desired. Serve with bread, cucumber, carrot, or even apple slices

Pro tip: To make this into a delicious creamy dressing that you can add on literally anything, add a few spoon fools of soy yogurt. So good.