Umeboshi Hummus
Prep time: 
Fermentation time: 
Yield: 3 cups
  • 8 oz./225 g dried chickpeas
  • filtered water
  • ¼ cup plain kombucha or pickle brine
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 to 1½ lemons (enough to make 5 Tablespoons freshly squeezed juice)
  • ⅓ cup tahini, stirred well
  • ¼ cup extra-virgin olive oil
  • 3-4 umeboshi, with shiso leaves
  • ¼ cup umeshu (plum vinegar)
  1. Soak the chickpeas overnight in enough water to cover them by 2 inches. Add kombucha or pickle brine to soaking water.
  2. The next day, drain, rinse and cook beans on stove, simmering 45 to 60 minutes.
  3. Drain cooked beans, and let cool.
  4. Add beans, salt and garlic to the bowl of a food processor. Take it for a spin.
  5. Add lemon juice and umeshu. Take it for another spin.
  6. Remove pits from umeboshi and dice finely, along with shiso leaves.
  7. Add tahini, umeboshi, and shiso. Process until it starts to become smooth.
  8. Drizzle olive oil into food processor while spinning.
  9. Transfer to a bowl and serve. Due to the high protein content, these are relatively perishable (compared to most other recipes on this site!) Will keep for refrigerator for 3 days. It will get funky (NOT in a good way) after that!
Recipe by Fermenters Club at