Brought to you by Bauman College Natural Chef graduate, Erin Weldon:
1 sliced leek
5 chopped zucchini
2 smashed garlic cloves
a few twigs of fresh time
vegetable broth
a can of chickpeas
a tablespoon of tahini
smoked sea salt
a pinch of white pepper
Simmer the following until soft :
1 sliced leek
5 chopped zucchini
2 smashed garlic cloves
a few twigs of fresh time
vegetable broth
Then blend the mixture with the drained can of chickpeas, the tablespoon of tahini, smoked sea salt, and white pepper.