30 Minute Creamy Lemony Chickpea Tahini Soup

Ingredients

• 2 tablespoons (30 ml) extra-virgin olive oil, plus more for drizzling
• 1 medium yellow onion (8 ounces; 227 g), finely chopped (1 cup chopped)
• 3 cloves garlic, minced
• 2 (15-ounce; 425 g each) cans chickpeas, drained and rinsed
• 1 teaspoon Diamond Crystal kosher salt; for table salt, use half by volume
• 4 cups (946 ml) homemade vegetable stock or store-bought low-sodium vegetable broth, plus additional stock as needed
• 1/3 cup (75 ml) tahini (sesame seed paste), well stirred
• 1/2 teaspoon lemon zest plus 2 1/2 tablespoons (37 ml) fresh lemon juice from one large lemon, divided
• 2 tablespoons chopped fresh dill, plus more for garnish
• Ground sumac, for garnish

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