In a large soup pot, melt butter into olive oil over medium heat. Add onion, garlic, and celery. Cook until tender, about 5 minutes. Add drained garbanzo beans (chick peas). Cook, stirring, on medium heat, about 5 minutes, until veggies and beans are tender. Add cumin, oregano, salt, and pepper. Cook on low about 10 minutes more, until contents of pot are fragrant and somewhat caramelized. Pour ingredients into a food processor and process until mixture is very smooth. It will be very thick and you will need to add chicken stock a little bit at a time until you get your desired consistency like a cream soup. If you want a thinner soup, add more chicken stock. When finished blending in food processor, transfer soup to a container with a tight fitting lid and place in refrigerator. When ready to use, heat through and pour enough soup in a cup and serve as an appetizer. Makes about 16 cups of soup. Soup is good in refrigerator for up to four days.
