That's right--we turned the dip of the decade into a soup that's savory, silky, and garlicky good. Most of the chickpeas are pureed, but some are reserved and toasted for a garnish that offers a little chew--a nice textural contrast to the creaminess of the pureed soup. If the soup feels a little too thick, adjust by blending in more water, 1/4 cup at a time. Serve with pita bread and a side salad dressed with lemon juice.
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
Est. added sugars 0g
How to Make It
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.
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.
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.
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