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Thick Hummus-Style Soup

Ingredients

• 1 pound dried garbanzo beans (chickpeas)
• 8 cups vegetable broth or reduced-sodium chicken broth
• 6 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1 6-ounce carton plain fat-free Greek yogurt
• 1/3 cup tahini (sesame seed paste)
• 1/3 cup lemon juice
• 1/3 cup snipped Italian parsley
• 1 to 2 whole-grain pita bread rounds
• 1 tablespoon olive oil
• 1 1/4 cups chopped red sweet pepper
• Toasted sesame seeds

Directions

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.

Attribution