COLD CHICKPEA-TAHINI SOUP
Chickpeas have an irresistibly robust and nutty flavor, and a texture that can run from crunchy to tender. Dried chickpeas take longer to cook than other beans (two hours is a likely cooking time); use enough water, and the process is stress-free. One major benefit to cooking chickpeas yourself - aside from the superior flavor and texture - is that the water you cook them in becomes particularly rich and flavorful by the time they're done. Save it for soups like the cold one here, which is a refreshing riff on hummus.
Provided by Mark Bittman
Categories easy, quick, soups and stews
Time 15m
Yield 4 to 6 servings.
Number Of Ingredients 13
Steps:
- Combine the chopped tomatoes, cucumber, red onion, olives, parsley and a sprinkle of salt and pepper in a small bowl; set aside.
- In a blender, combine the chickpeas, lemon juice, 1 tablespoon olive oil, cumin, garlic, tahini and a sprinkle of salt and pepper. Gradually add water (start with 1 cup) and blend until smooth and thin enough to pour. Taste and adjust seasoning. Pour into bowls, and top with the chopped-vegetable mixture, some crumbled feta, a sprinkle of cumin (if you like) and a generous drizzle of olive oil.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 11 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 496 milligrams, Sugar 2 grams
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Bryon Holtslander
[email protected]This soup is so easy to make. I'm definitely going to be making it again.
Suryanshu Thapa
[email protected]I'm not sure what went wrong, but my soup turned out grainy. I think I might have blended it too much.
Muquel E
[email protected]This soup is perfect for meal prep. It's easy to make and it keeps well in the fridge.
Amanda Nkabeni
[email protected]This soup is a great way to get your kids to eat more vegetables. My kids loved it!
Mohamed Elmengah
[email protected]This soup is a great vegan option. It's packed with protein and fiber.
Dinesh Vagoriya
[email protected]The soup was a bit too thick for my taste. I would add more water next time.
360 azan
[email protected]The soup was a bit bland for my taste. I would add more spices next time.
Zainali Raja
[email protected]This soup was a bit too tangy for my taste. I think I would add less lemon juice next time.
Blessing Azeez Surakat
[email protected]I'm not a huge fan of chickpeas, but I really enjoyed this soup. The tahini and lemon juice really balanced out the flavor of the chickpeas.
Bhola Chaudhary
[email protected]This soup is a keeper! I will definitely be making it again and again.
alanoud sayeed
[email protected]I topped my soup with a dollop of Greek yogurt and a sprinkle of paprika. It was the perfect finishing touch!
Rin Okumura
[email protected]I added a few extra cloves of garlic because I love garlic. It gave the soup a nice kick.
Humbelani priscilla Nemanzemba
[email protected]This soup is so versatile. I served it cold for lunch, but I think it would also be great served warm as a main course.
Archana Baidya
[email protected]I'm not usually a fan of tahini, but I loved it in this soup. It added a rich and nutty flavor.
Peter Tarentaal
[email protected]This soup is a great way to use up leftover chickpeas. I had a can in my pantry and I'm so glad I decided to make this recipe.
Daryl Wingo
[email protected]I followed the recipe exactly and it turned out perfectly. I especially loved the addition of the cumin and coriander, which gave the soup a warm and earthy flavor.
Simamkele Ntabayitshi
[email protected]The soup had a smooth and creamy texture, with a hint of tanginess from the lemon juice. It was refreshing and light, perfect for a hot summer day.
Louis Agenbag
[email protected]This cold chickpea tahini soup was a delightful culinary adventure! The combination of chickpeas, tahini, and fresh herbs created a symphony of flavors that tantalized my taste buds.