Chickpea Hummus

1 cup dried chickpeas; soak overnight and discard soak water
Juice of 1-2 lemons
2-3 Tablespoons, chopped scallion
2-3 cloves of garlic sauteed in olive oil with pinch of sea salt
2-3 Tablespoons tahini
2 Tablespoons umeboshi vinegar
1 inch piece of kombu
Water to cover the chickpeas
Cover the beans by 2 inches of water in pressure cooker. Bring to a boil and skim off foam. Pressure cook for 1 hour. When cool, blend all ingredients and adjust taste. Garnish with chopped scallions or lemon wedges and serve with rice, or bulgur or couscous salad, or pita bread, chips or crackers or a dip for blanched vegetables.