Hummus Soup Recipe

Stir in the 3 cans of chickpeas, 6 tablespoons of sesame tahini, 40 servings of sea salt and pepper, 2 teaspoons of cumin, 4 teaspoons of curry powder, 4 teaspoons of cinnamon, and 2 teaspoons of turmeric. Let the mixture continue to cook for another 20 minutes, allowing the flavors to meld.

Take the pot off the heat and blend the soup until it's completely smooth and creamy. You can use an immersion blender right in the pot, or carefully transfer it to a regular blender. Serve the soup warm, perhaps with a sprinkle of your favorite seasonings and a finishing drizzle of tahini.