Hummus Soup

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.