Hummus Soup

Preheat the oven to 180°C.

Scatter half a tin of chickpeas onto some kitchen roll and dry well. Spread evenly on a baking tray. Spray with low-calorie cooking spray and place in the oven for 20 minutes.

Remove from the oven and sprinkle over 1/2 tsp of garlic granules and 1/2 a tsp of cumin. Season with salt and toss around to coat well. Return to the oven for a further 20 minutes, until the chickpeas are crisp and golden.

While the chickpeas roast, make the soup.

Spray a saucepan with low-calorie cooking spray and place over a medium heat.

Sauté the onions and carrots for around 5 minutes, until starting to soften.

Add the remaining cumin and garlic granules and cook for another minute until fragrant.

Add the stock and remaining chickpeas.

Bring to the boil and then reduce the heat to medium/low. Allow to simmer for 30 minutes until the vegetables are soft.

Stir in the tahini and lemon juice.

Remove from the heat and using a stick blender or food processor, blitz to a smooth soup.

Taste and add a little salt and pepper if needed.

Serve, garnished with the crispy chickpeas.