Quick warm hummus soup

This easy soup is ready in just 10 minutes.

Credit: My Market Kitchen

• serves

  2

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

Soup

• 500 ml chicken or vegetable stock
• 2 cloves garlic, minced
• zest and juice of half a lemon
• 400 g canned chickpeas
• 1 tbsp chopped mint leaves
• 1 tbsp chopped parsley
• pinch of salt

To serve

• dukkah, yoghurt, extra virgin olive oil, extra chopped herbs and flatbread, to serve

Instructions

1. Place all the ingredients (except salt) in a small pot and bring to the boil. Simmer for 5 minutes.
2. Blitz with a stick blender and season with salt to taste.
3. Garnish with a little yoghurt, olive oil, herbs and dukkah and serve with flatbread.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.