Hummus and Zucchini Soup

1 tsp olive oil
1 small onion
1 pound zucchini, sliced (peeled if you want a paler soup)
2 C veggie or chicken broth
6 oz hummus
Lemon juice, to taste
Salt and pepper, to taste
Finely chopped parsley to garnish (optional)

Heat oil in sauce pan over med heat. Add onion and zucchini and cover. Cook 3 min. Add stock and season lightly with salt and pepper. Bring to a boil, reduce heat and simmer, covered, 20 min. Puree until smooth in a blender or food processor. Add hummus and blend. Return soup to sauce pan and reheat gently over med heat. Taste and adjust seasoning as desired. Sprinkle with parsley, if using, and serve. Serves 4.

NOTES:
A good summer soup, too, served cold.
Serve with flatbread or Naan.