Hummus Soup

poniedziałek, 27 stycznia 2014

Hummus Soup

Time: 16 mins

Ingredients

  • 1/2 lb chickpeas, washed and picked over,or equivalent cannd chickpeas
  • 6 cups water or 6 cups stock
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • 1 pinch saffron or 3 -5 saffron threads
  • 1 teaspoon salt, to taste
  • 2 cloves garlic, peeled
  • 2 lemons, juice of (4 to 6 tablespoons, to taste)
  • 2 tablespoons tahini
  • 1 cup plain low-fat yogurt, plus additional
  • plain low-fat yogurt, for garnish
  • lemon wedge, for garnish
  • Italian parsley (to garnish)
  • sumaq (to garnish)

Directions

  • 1 Soak the chickpeas overnight and drain, or rinse and drain.
  • 2 canned chickpeas.
  • 3 Combine chickpeas with the water or stock, turmeric, cumin, and coriander in a large heavy-bottomed soup pot.
  • 4 Bring to a boil and add the saffron.
  • 5 Cover, reduce heat, and simmer 1 hour.
  • 6 Add the salt and continue to simmer another hour or until the beans are tender.
  • 7 (Less cooking time is required if using canned chickpeas.).
  • 8 Blend the soup to a smooth puree in a blender, immersion blender or food processor along with the garlic, lemon juice, and tahini.
  • 9 Pour back into the pot and whisk in the yogurt.
  • 10 Thin out, if you wish, with water or additional yogurt.
  • 11 Taste and adjust seasonings.
  • 12 Heat through and serve, topping each bowl with a spoonful of yogurt and garnishing with a lemon wedge for squeezing over the soup.
  • 13 I like to add a sprig of Italian parsley and a sprinkle of sumac on top of the soup.
  • 14 Soup will keep for 3 to 4 days in the refrigerator and freezes well.

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