This quick Lebanese chickpea and tahini soup comes together in fifteen minutes by simmering tinned chickpeas with tahini and lemon until silky-smooth. Finished with a drizzle of cumin-scented olive oil, it works equally well as a warm brunch starter or a filling late-night bite.
Warm the olive oil in a pot over low heat, add the finely chopped garlic and sauté for two minutes until fragrant; do not let it take on colour.
Add the boiled chickpeas, water and cumin to the pot and simmer for five minutes; take it off the heat before the liquid reduces too much.
Blend the mixture until smooth, return it to the pot and stir in the tahini and lemon juice. Warm through on low heat for three minutes without letting it boil, then adjust the salt.
Ladle the soup into bowls, sprinkle with a pinch of red pepper flakes and chopped parsley, and serve hot.
Do not let the soup boil once the tahini goes in — keep it on low heat and stir gently, or the tahini will split and leave a grainy texture. Allergens: contains sesame (tahini).
For extra texture, set aside a handful of the boiled chickpeas before blending and scatter them over the finished soup — it adds bite and makes for a nicer presentation.
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