Ingredients:

  • 1 cup parsley
  • 2 garlic cloves
  • 1 can cannellini beans
  • 1/4 cup olive oil
  • 1/2 tsp cumin
  • 1/2 tsp chili paste with garlic
  • 2 tsp umeboshi plum paste
  • 1 T rice vinegar
  • 1 T balsamic vinegar

Place  garlic and parsley in food processor and pulse till finely chopped. Add rest of ingredients and blend until smooth.

Tip:

Serve this dip with cut up veggies and/or Dianne’s Flax Seed Crackers.