Making Tahini Dressing a few days ago inspired me to make this quick filling soup, based on hummus.
Serves 2
1 tin chickpeas, incl liquid
1 small onion, peeled and roughly chopped
2 cloves of garlic, peeled
1 tbsp extra virgin olive oil
2 tbsp tahini
1 tsp ground cumin
500ml vegetable stock
Brown the onion in the olive oil in a soup pan.
Once browned, add rest of the ingredients apart from one of the garlic cloves and the lemon juice, cover and simmer for 20 minutes.
After 20 minutes, turn off the heat, add the second garlic clove and lemon juice and liquidise with a stick blender.
Serve with an optional drizzle of chilli oil, cumin, parsley or teaspoon of harissa.
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