Thick Hummus-Style Soup



  1. Rinse beans.
  2. Drain.
  3. In a saucepan or Dutch oven combine beans and enough water to cover beans by 2 inches.
  4. Simmer, uncovered, for 10 minutes.
  5. Remove from heat.
  6. Cover and let stand for 1 hour.
  7. Drain and rinse beans.
  8. Place drained beans in a slow cooker.
  9. Add broth, garlic, cumin, coriander, turmeric, and salt.
  10. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
  11. Stir in yogurt, tahini, and lemon juice and cool slightly.
  12. Transfer mixture in batches to a blender and blend until smooth.
  13. Stir in parsley.
  14. Preheat oven to 300 F.
  15. Chop enough of the pita bread into 1/2- to 3/4-inch pieces to measure 2 cups.
  16. Toss with oil.
  17. Spread in a baking pan.
  18. Bake for 12 to 13 minutes, stirring once.
  19. Serve soup topped with pita bread pieces, sweet pepper, and sesame seeds.