Ingredients:

• For the soup:
• 650g cooked chickpeas
• 1 onion
• 1 garlic clove
• 3 tbsp olive oil
• 800ml J. Kinski organic mushroom vegetable broth
• 3 tbsp tahini
• 2 tsp cumin
• 2 tbsp lemon juice
• For the topping:
• 1/2 pomegranate
• fresh thyme
• 3 tbsp sesame seeds
• Yogurt to taste

And so it goes:

• Peel and finely chop the onion and garlic cloves. Heat the oil in a pot and fry the onion and garlic cubes. Add the chickpeas and fry briefly.
• Pour in our mushroom vegetable soup and simmer for about 10 minutes. Puree the soup if desired. Add tahini, cumin and lemon juice and season with salt and pepper.
• Last but not least: sprinkle the hummus soup with toppings and refine with olive oil. Have fun trying it out and enjoy your meal!