- 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
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.