Hummus Soup with Kalamata Olives and Mint

37hummussoup
50 Simple Soups for the Slow Cooker by Lynn Alley / Andrews McMeel Publishing
http://pgoarelish2.files.wordpress.com/2011/09/37hummussoup.jpg?w=112
  • Yield: servings

Ingredients

1cup dried chick peas
6cups water
1teaspoon cumin seed
1teaspoon coriander seed
2tablespoons tahini
2-3tablespoons freshly squeezed lemon juice
3cloves garlic
1/2cup Greek-style yogurt
1/4cup chopped kalamata olives
1/4cup chopped fresh parsley or mint

Instructions

  1. Rinse the chickpeas thoroughly and place them in a 7-quart slow cooker along with the water. Cover and cook on LOW for 6 to 8 hours, until the chickpeas are tender.
  2. Coarsely grind the cumin and coriander seeds and add them and the tahini and lemon juice to the chickpeas. Use a garlic press to mince the garlic into the soup. Using a handheld immersion blender, puree the chickpeas to the desired consistency.
  3. Ladle the soup into bowls. Top each with yogurt, olives, and parsley.

— From 50 Simple Soups for the Slow Cooker by Lynn Alley / Andrews McMeel Publishing

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