Hummus with Seaweed

225g chickpeas
3 cups water
1 5 inch strip of kombu
2 cloves garlic
juice of 2 lemons
1 tbsp umebushi vinegar
2 tbsp tahini

Cook the chickpeas in the water with the kombu.
Add salt if desired.
Puree with the other ingredients, if the consistency is too thick add water.
Keep in the refrigerator.