2-3 tbsp. tahini
3 garlic cloves (sautéed in olive oil with sea salt)
Cumin & coriander
Umeboshi plums or paste
How to prepare the beans:
Wash, strain, and soak one cup of chickpeas overnight. Discard water and add beans to a pot or pressure cooker with enough water to cover the beans. Add a stamp size piece of kombu seaweed (to make beans more digestible) or a pinch of sea salt. Bring beans to a boil (without lid) and skim off and discard any foam that rises to the top. If using a pressure cooker, cover with the lid and lower the flame after it comes up to pressure (cook for an hour.) If boiling, beans needs about 2.5-3 hours to cook with a heavy or tight lid. Allow beans to cool. Strain the beans but keep the cooking water for blending.
In a food processor or blender, add the beans and a few tablespoons of the cooking water. Add in the rest of the ingredients and blend well: Squeeze half a lemon (strain out pulp and seeds), add in garlic (sautéed lightly until golden in olive oil with a couple pinches of sea salt), couple pinches of coriander and cumin, tahini, and a teaspoon or more of umeboshi paste or 1/2 plum. Add more liquid to get desired consistency and tailor the lemon, spices, and salt to your taste. Garnish with lemon zest or chopped parsley.