Lemon Dill Hummus

Ingredients:

2 Cups dried chickpeas

1 Sheet of Kombu

2 TBSP tahini

1 TBSP Olive Oil

1 lemon

1 TBSP dry dill

1 Tsp miso paste

1 Tsp cumin

2 Tsp celtic sea salt

Additional lemon or Apple Cider Vinegar (ACV)

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Directions:

Rinse then soak 2 Cups dried chickpeas in a medium bowl with water and a squeeze of lemon or ACV.  Water should be 2-3 inches above chickpeas)  Change the water after several hours, add more lemon or ACV and continue to soak for 12-24 hours.

Pour off the soaking liquid, and chickpeas to medium pot and add water, kombu and 1 tsp celtic sea salt.  Bring chickpeas to boil, reduce temperature  to med-low and simmer for 30-45 minutes until chickpeas are completely cooked and tender.

Drain and cool to room temp, reserving 1 Cup of the liquid and the kombu.

When cooled, add the chickpeas and remaining ingredients to a food processor and  puree’ until very smooth (about 5 minutes)

Taste and adjust seasonings to your taste.

Serve with veggies, use as a sandwich spread, add a big scoop to a tossed salad, spread on toast with sliced tomatoes