Hummus Soup

By Chez_Alexander

Ingredients

• 1/4 cup extra-virgin olive oil, divided
• 1 cup chopped yellow onion (about 1 medium onion)
• 5 garlic cloves, minced
• 2 cups unsalted vegetable stock
• 1 3/4 cups water
• 1 1/8 teaspoons kosher salt, divided
• 2 (15-oz.) cans unsalted chickpeas, drained, rinsed, and divided
• 1/8 teaspoon ground cumin
• 1/4 cup tahini (sesame paste)
• 1 1/2 tablespoons fresh lemon juice
• 6 tablespoons crumbled feta cheese

Preparation

Step 1

1. Heat 1 tablespoon olive oil in a large saucepan over medium. Add onion and garlic; cook, stirring often, until tender, about 4 minutes. Add vegetable stock, 1 3/4 cups water, and 1 teaspoon salt; bring to a simmer. Set aside 1 cup chickpeas; add remaining chickpeas to stock mixture. Cover and reduce heat to medium-low; simmer 10 minutes.

2. Meanwhile, heat 1 tablespoon oil in a small skillet over medium-high. Add reserved 1 cup chickpeas; cook, stirring occa­sionally, until toasted and browned, 8 to 10 minutes. Stir in cumin and remaining 1/8 teaspoon salt.

3. Pour stock mixture into a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process until smooth. Add tahini and lemon juice; process until smooth. Ladle soup into 6 bowls; drizzle with remaining 2 tablespoons oil, and sprinkle with cheese and toasted chickpeas.

Makes 6 servings. Serving size = 3/4 cup soup, 1 TBS cheese, 2 TBS toasted chickpeas, and 1 tsp oil.