Prepared by Ron & Sue, May 2004

1 Cup Chickpeas, Soaked Overnight	2 Umeboshi Plums, Pits Removed, Or
One 2-3" Strip Kombu Sea Vegetable	-3-5 Tbs Umeboshi Vinegar
3 Cups Filtered Water	1 Tbs Roasted Tahini
1 Onion, Diced	Scallions, Chopped For Garnish
2 Tbl Parsley, Minced

Discard the Chickpea soaking water and place in a pot with kombu and water. Bring to a boil on a medium flame. Skim off any foam that rises as beans boil. Lower the flame to medium low and simmer uncovered for 30 min. Cover pressure cooker, bring to pressure and pressure cook for 1 hour. To make hummus, remove beans from pressure cooker and strain out any remaining cooking liquid and save it. Purée the chickpeas in a hand food mill or food processor. Purée the onion, parsley and umeboshi plums or vinegar together with some of the cooking liquid and add to the puréed beans. Garnish with chopped scallions and serve with pita bread, chips, crackers or as a dip for raw of blanched vegetables. For a variation you can add garlic or herbs use your imagination!