Hummus

Makes about 600 g

prepSoak chickpeas overnight in cold water with 1 tbsp apple cider vinegar or lemon juice
125 g / 4.5 oz dried chickpeas, soaked overnight	Blanch chickpeas with baking soda	Boil with kombu, 20–40 min	Blend to paste, add tahini & lemon	Add ice water, blend 5 min smooth	Rest 30 min, chill until ready
1/2 tsp baking soda
1 piece kombu seaweed
135 g / 4.8 oz tahini
2 tbsp / 30 ml lemon juice
2 garlic cloves, optional
50 ml / 1.7 fl oz ice water
1 tsp sea salt

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