Quickly wash the chickpeas and soak overnight in at least three times as much water as peas.
Adding up to three times the amount of water, add the bay leaf and bring to the boil on a high heat. Then simmer on a low heat for about 30 minutes until the chickpeas are soft.
Drain the chickpeas in a colander (cooked weight 300g). Set aside most of the water. Set aside a few chickpeas for garnishing later.
Taking the dried Shiitake you have grated to a powder, add it to the water you boiled the chickpeas in.
Blend the cooked chickpeas in a mixer for around two minutes until smooth.
Add the chickpea water, tahini, garlic, and lemon juice, and blend for around one minute.
While blending in the mixer, add olive oil little by little, and use the chickpea water to adjust consistency. Add salt and pepper to taste.
Place in a dish and use the back of a spoon to create a swirl pattern. Garnish with the chickpeas you set aside earlier.
To finish, add topping A. Drizzle to taste with olive oil.