- olive oil
- garlic clove
- vegetable broth
- Sweet potato
- In a large pot, add olive oil over medium heat.
- Add onions (chopped) and let cook for about 5 minutes, or until translucent. Add garlic and cook for another minute, until fragrant.
- Add vegetable stock, sweet potatoes, and cumin and bring to a boil. Reduce heat to simmer and cook until sweet potatoes are tender.
- Stir in hummus and remove from heat. Use an immersion blender to puree soup until smooth and creamy. Season with salt.