This broth with hummus is ideal for colder days.
Olive oil – 2 teaspoons
1 medium-sized onion – finely chopped
Garlic – 2 chopped cloves
Vegetable broth – 1 liter
3 medium sized sweet potatoes
Cumin – 2 teaspoons
Ribella Hummus Natural – 280 g or one larger and one smaller pack
Salt – half a teaspoon
Place a large pot on medium heat and add some olive oil. Add the chopped onion, fry for 5 minutes, then add the garlic fry for one or two minutes until you feel its aroma. Now add the vegetable broth, sweet potato, cumin and cook everything together until it boils. Reduce the heat and simmer until the sweet potato softens (30-45 minutes). Stir in Ribella Hummus Natural and remove from the heat. Mix with a stick blender until the broth becomes smooth and creamy (or pour into a blender and mix), and finally add salt to your taste.
You can substitute the sweet potato with any other vegetable – give it a try!