Ingredients

  • 1 Cup chick peas

  • 1″ Piece kombu, soaked briefly

  • 1 Medium onion, diced

  • 1 Tbsp white miso

  • Spring water as required

  • 2 Tbsps of tahini (sesame seed butter)

  • 1 Organic lemon (the juice)

  • 2 Small pieces of garlic, crushed
Hummus with Broccoli
 

Preparation

To make hummus we first cook chick peas.

Put kombu in pressure cooker, add diced onions and a little water. Heat the onions until they are translucent, add chickpeas, and cover with water. Put on the lid and bring to pressure. Lower flame and cook for 1 hour. Pour off any excess water (after opening as instructed by the manufacturer) and reserve water for future use in soups, etc. Dilute the miso with a little of the reserved water and stir it in. Simmer 15 minutes without pressure and mash a few of the chick peas to make the dish more creamy.

We can enjoy the chick peas this way or we can process the chick peas to make hummus:

When the chick peas are cool, put them in a food processor, add the tahini (sesame seed butter), the lemon juice, and the garlic. Process for a few minutes until creamy. Serve with lemon wedges or blanched vegetables.

“The macrobiotic way of life recommended by the ancient wise people and practiced widely for physical, mental and spiritual development consists of the following arts; the way of eating, the way of breathing, and the way of daily life. Because a human being is part of his environment, and has evolved through biological development covering more than three billion years on this planet, his physical, mental and spiritual conditions are based upon what he consumes from his natural environment and his food. The way of eating is the most essential factor for his development.”

Michio Kushi, THE BOOK OF DO-IN (ISBN 0-87040-382-6)

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