100 gr dried chickpeas 1 lemon 1/2 fresh red chilli pepper 3 gr of salt (i.e. 1 pinch) 4 tablespoons of extra virgin olive oil 1 bay leaf 1 tbsp tahini sauce 5 cm of kombu seaweed Edible flowers (rose, calendula, cornflower or other that you have available)
Soak the chickpeas for at least 12 hours. Then put them in a pot with plenty of cold water, bay leaf and kombu seaweed and cook them until they are soft. Drain them and let them cool. Blend them with all the remaining ingredients, except the flowers that you will use to decorate before serving at room or cold temperature.