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.Gluten free, vegan, serves 2 people.
Ingredients
soup
1 can chickpeas
1/2 large onion (around 80g)
1 small carrot (around 50g)
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 serve
Harissa paste
cherry tomatoes
coriander and parsley
sesame seeds
drizzle of olive oil
Preparation: 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-carrotchickpea 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. You can make a bigger batch of course by adjusting the ingredients to your desired amount.