Anyway. I started this out the same way I make my regular hummus, in the trusty food processor. Rinse off some canned chickpeas (I like the Goya variety best) and drop them in the processor with some lemon juice, olive oil, garlic, tahini and cumin. Whirl it all up, and then add about 2 cups of cold water. Now pour the whole thing through a fine mesh strainer and stir it around until the liquid strains through and the solids are left behind. Taste it and add salt and pepper as needed. At this point you can chill it down a little more or you can eat it right then and there at room temperature – either way is fine!
And while this is delightful as is, or with a swirl of olive oil, if you want to go all the way to chilled hummus soup heaven you can make a quick garnish of chopped tomato, shallot, cucumber, parsley and feta. Spoon some on top, and do feel free to also add that swirl of olive oil anyway.
My final comment on all this is that one day I am going to bring this all full circle and serve up this soup in shooter glasses as, yep, an appetizer. One day soon!