For 6-8 servings you need
500g broccoli florets, washed
1 large white onion chopped
1 litre vegetable stock
250 ml milk
10ml zaatar or a mix of dried marjoram, oregano and thyme
25ml lemon juice
Salt and black pepper to taste
Place all the ingredients except the hummus, chickpeas and lemon juice in a saucepan & allow it to simmer until the broccoli is very tender. The milk is inclined to cause the mixture to boil over, so watch it!
Using a blender liquidise the soup until it is smooth and creamy.
Add 2 thirds of the humus and the lemon juice. Stir in the chickpeas if you choose to add them.
Taste and adjust the seasoning with additional lemon, salt and pepper.
To serve place 5-10ml humus in each soup bowl. Pour the soup over & sprinkle with flat leaf parsley.
Serve hot or chilled.