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Hummus soup

Hummus lovers: this ones's for you! This hummus soup is warming, rich and creamy. It's super easy to make and makes the perfect quick meal.
Course Main Dish
Keyword gluten free, vegan
Servings 2 people*
Author Julia

Ingredients

soup

  • 1 can chickpeas 240g drained
  • 1/2 large onion (around 80g) chopped
  • 1 small carrot (around 50g) chopped into small pieces
  • 4 medium garlic cloves
  • 1 Tsp cumin
  • 2 1/2 cup vegetable broth
  • 3 Tbsp Tahini
  • 1 1/2 Tbsp lemon juice
  • salt and pepper to taste

to serve

  • Harissa paste
  • cherry tomatoes chopped
  • coriander and parsley chopped
  • sesame seeds
  • drizzle of olive oil

Instructions

  • Preheat oven to 200C. Place garlic cloves on a baking tray and roast for 10-15 minutes until slightly golden and soft.
  • Add onions to a pot and sautèe until they are slightly browned and fragrant. Add carrots, chickpeas and cumin too and cook for a few more minutes.
  • Peel the roasted garlic cloves, chop off the hard ends and stir into the onion-carrot-chickpea mixture. Add the vegetable broth and let simmer for about 10 minutes until the carrots are soft.
  • Mix in the Tahini and lemon juice and blend either in a high speed blender or with an immersion blender to reach a silky smooth consistency. Season with salt and pepper, blend again and divide between two bowls.
  • Garnish with toppings and serve with your favourite bread. (I love sourdough!)
    Enjoy!

Notes

*You can make a bigger batch of course by adjusting the ingredients to your desired amount!