1 tomato
1/2 cucumber, washed and skin on
1 onion, small, finely chopped
2-3 tablespoon(s) olives, pitted and cut into rounds
100 g feta cheese, grated
1 bunch parsley, finely chopped
pepper, freshly ground
800 g chickpeas, boiled or canned
3 tablespoon(s) juice, of 1 lime
1 tablespoon(s) olive oil
1/4 teaspoon(s) cumin, ground
1 clove of garlic
100 g tahini


1.Use a spoon to gently mix together the chopped tomatoes, cucumber, onion, olives, feta cheese, parsley and salt and pepper in a bowl. Set aside until needed.
2.Beat the chickpeas, lime juice, olive oil, ground cumin, tahini, salt and pepper in a food processor.
3.Add water until a desired consistency is reached. The correct consistency for this soup is quite thick. We don’t want it to be too runny.
4.Season to taste.
5.Transfer soup to a serving bowls and top with tomato mixture and add some extra ground cumin.

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