Hummus (Chickpea Paste) Cooked in a Pressure Cooker

Directions

1. 1
   Soak the chickpeas overnight to rehydrate.
2. 2
   Put the chickpeas and kombu dashi stock in a pressure cooker.
3. 3
   Cook for 5 minutes under pressure.
4. 4
   Separate the kombu from the soft and boiled chickpeas.
5. 5
   Put the chickpeas, 1 cup (200 ml) of remaining boiled water from the pressure cooker, garlic, tahini (or roasted sesame seeds) into a blender.
6. 6
   Blend until the ingredients become smooth.
7. 7
   Serve in a bowl.
8. 8
   Sprinkle with a little salt and pepper.
9. 9
   Garnish with parsley or other herb of your choice.