I thought it would be a good idea to make a soup from the constituent parts of houmous

I was going to do it like this:

Cook chopped onion and three cloves of crushed garlic
Stir in a drained can of chick peas and the cloves of garlic that remained in the bulb, peeled but whole
Cover with water/stock and bring to the boil
Simmer, whizz/liquidize, add seasoning, a good squeeze of lemon juice and some chopped coriander

My question is, do you think I should add tahini? And if so, how much and at what stage of the cooking process?

What do you think? Any ideas?

If you're going to add tahini, I'd do it at the end, but try it first and see if it tastes good without it. Tahini's so expensive now!

I might try it myself, seeing as I have some cooked chick peas in the freezer and can't be bothered to make more humous because the blender is such a mess to clean afterwards.

Can't think of a name for it except perhaps the obvious.

Have you a favourite relative that might like it? Name it after them? Uncle Harry's Special or some such

I've got some tahini in the cupboard from some houmous I intended to make but didn't

As for a name, I could name it after myself, but MisoSoup's Houmous Soup would just be confusing

ETA Although I did have a Great Uncle Harry (are you a psychic?)