Soup
Chickpea and Tahini Soup
Made from the same things as hummus, only served hot and eaten with a spoon.
- Gluten-free
- Vegan
- Prep
- 5 min
- Cook
- 20 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 3 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 1 tsp ground cumin
- 2 cans canned chickpeas
- 4 cups (800 ml) water
- 1 tsp salt
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 tsp sweet paprika
- ¼ bunches parsley
Method
- Chop the onion and crush the garlic. Heat half the olive oil in a pot and cook the onion over medium heat for 4 minutes; add the garlic and cumin and stir for 1 more minute.
- Add the drained chickpeas, the water and the salt; once boiling, simmer for 10 minutes.
- Add the tahini and lemon juice and blend until smooth with a stick blender.
- Warm the remaining olive oil in a small pan and stir the paprika in it for 20 seconds.
- Finely chop the parsley. Ladle the soup into bowls, drizzle with the paprika oil and sprinkle with parsley before serving.