Hummus Soup
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 4
- Oil for frying
- 1 large brown onion, peeled and diced
- 6 cloves garlic, peeled and diced
- 3 cups chicken or vegetable stock
- 2x400g/14oz. tins chickpeas, drained and rinsed
- 1.5 tablespoons tahini
- 4 tablespoons dukkah
- 1 avocado, peeled and sliced
Step 1 - Heat oil in a large pot on medium heat and saute the onion until translucent. Add the garlic and fry for a minute or so. Add the chicken stock and chickpeas and simmer with the lid on for 20-30 minutes or until soft. Add in the tahini and stir to combine.
Step 2 - Process with an immersion or stick blender until smooth and creamy. Top with dukkah and avocado.