I could live off dip platters - tzatziki, roast capsicum, taramasalata, french onion - you name it, I've dipped it. One of my all time faves is hummus, so you can imagine my delight when I found a recipe for hummus soup. Sounds strange, yes, but it really really works! And just the comfort food I was after to help get over this bloomin cold.
1L (4 cups) chicken stock
3 garlic cloves, finely chopped
grated zest and juice of 1 small lemon
2 x 400g cans chickpeas, rinsed and drained
1 Tbs chopped mint leaves
1 Tbs chopped flat leaf parsley
natural yoghurt, to drizzle
extra virgin olive oil, to drizzle
2 Tbs dukkah
flatbread, to serve
Place the stock in a saucepan with the garlic, lemon zest and chickpeas, and bring to the boil over medium-high heat. Reduce heat to medium-low and simmer for 5 minutes. Cool slightly, then add the mint, parsley and lemon juice and puree using a stick blender until smooth. Season to taste with salt and pepper then reheat over low heat. Ladle soup into serving bowls, drizzle over yoghurt and oil and sprinkle with dukkah. Serve with lemon wedges and flatbread.
Recipe from 'Faking It' - Valli Little