Hummus soup

Hummus is a vegans best friend. Am I right? :)

The other day I came across a recipe for chickpea curry soup. The minute I saw chickpea soup my brain instantly went to hummus. And then I thought.....hummus soup?
So off to the kitchen I went to experiment. And what an experiment it was. This is gonna be a staple in my kitchen from now on. Hopefully in yours as well :)

What you need: (1 big serving)
- 1 small onion
- 1-2 cloves of garlic
- ½ tsp ground cumin (if you really like cumin, feel free to add more)
- ½ tsp ground coriander
- 1½ cups (360 ml) vegetable stock (maybe a little more at the end)
- 1 can chickpeas
- 1 tbsp tahini
- 1 tbsp fresh lemon juice
- salt
- pepper
- pinch of chili (optional)



- Chop the onion and sauté in a pot with a little oil (for oil free use water. You know the drill)
- After about 5 minutes of cooking, add chopped garlic, cumin, coriander, and chili if using.
- Stir for about a minute, to warm the spices through.

- Add the stock, the drained and rinsed chickpeas, and a pinch of pepper.
- Cover with a lid, bring to the boil, turn the heat down and let it simmer away for about 15 minutes.

- Now carefully transfer everything to a blender.
- Add tahini and lemon juice.
- Put the lid on the blender, but remove the little cap in the middle (to let steam escape) and cover the hole with a kitchen towel.
- Start the blender on low, and slowly increase the speed.
- Blend away till completely smooth.
- If you think the soup is too thick, just adjust with a little more stock.

- Adjust to taste with salt (stock is often really salty, so you may not need much)
- Add more lemon juice if needed.


Serve with whatever you like: fresh diced tomato (my personal favorite), fresh parsley, sun dried tomatoes, cauliflower rice, cous cous, bread, pita bread chips. The list goes on :)

If you wanna get an extra serving of greens, then throw a handful of fresh spinach in the blender. That's what I did on the picture above :)