The transformation from hummus dip to a soup is unexpected, and the results are outstanding—smooth and delicate in flavor. The garnish of feta and olives completes the soup.
1. Lightly coat a large, nonstick pot with cooking spray. Add the oil and set over medium heat. Add the onion and garlic and sauté for 5 minutes. Add the carrots and cook for 3 minutes.
2. Add the stock, 22 cups of the chickpeas, potato, tahini, cumin, lemon juice, chili sauce, salt and pepper. Bring to a boil, then reduce the heat and simmer, covered, for i5 minutes or until the potato is just tender.
3. Purée the soup in a blender or food processor in batches. Return the soup to the saucepan and heat through. Serve the soup in bowls, and garnish with the remaining 1/2 cup chickpeas and the cilantro, feta and black olives.
2 tsp vegetable oil
1 cup chopped onion
2 tsp chopped garlic
1/2 cup finely chopped carrots
4 cups chicken (or vegetable) stock
3 cups canned chickpeas, drained and rinsed
1 cup peeled and diced potato
3 Tbsp tahini (sesame seed paste)
1/2 tsp ground cumin
1 tsp lemon juice
1 tsp hot chili sauce
pinch of salt and pepper
3 Tbsp chopped cilantro
2 Tbsp crumbled feta cheese
2 Tbsp finely diced black olives
Nutritional Analysis per Serving
Protein 12 g
Fat 7.4 g
Saturated Fat 1.1 g
Carbohydrates 35 g
Cholesterol 3 mg
Sodium 680 mg
Fiber 6.6 g
Prep Time: 15 minutes
Cook Time: 23 minutes
Make Ahead: Prepare up to a day in advance and reheat gently. Add the garnish just before serving.