Because I was looking for a change from chilled madzoon(yogurt) soup, I decided to switch gears and make one with chickpeas and tahini. This dish is basically a pourable version of hummus. It’s easy to prepare, and with the vegetable topping, it’s like having soup and salad all in one bowl!
|Chilled Chickpea and Tahini Soup|
Chilled Chickpea and Tahini SoupYields about 4 to 4 ½ cups
Soup Ingredients:2-15oz. cans chickpeas, drained and rinsed
2 to 3 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil
Dash of ground cumin
Dash of cayenne pepper, optional
½ tsp. Kosher salt
1 small garlic clove
2 to 3 tablespoons tahini
Vegetable Topping Ingredients:½ cup roasted red pepper, diced (chopped tomatoes may be substituted)
½ European cucumber, chopped –or- 2 Persian cucumbers
¼ cup chopped sweet - or - red onion
¼ cup chopped pitted Kalamata olives
2 Tbsp. chopped flat leaf parsley
Salt and freshly ground black pepper, to taste
Crumbled feta cheese- or - toasted pine nuts, optional
1. In a food processor fitted with a metal “S” blade – or a blender, combine the chickpeas, lemon juice, olive oil, cumin, cayenne pepper (if using), salt, garlic, and tahini. Starting with 1 cup of water, gradually add to the food processor, blending until smooth and pourable. (NOTE: I used about 1 ½ cups water in all.) Taste; adjust seasoning, if necessary. Cover and chill in the refrigerator until ready to serve.
2. While the soup is chilling, prepare the vegetable topping: In a small bowl, combine the roasted red peppers (or tomatoes), cucumber, onion, olives, parsley and salt and pepper to taste; cover and chill until ready to serve.
3. Just before serving, stir chickpea mixture. If it has thickened, add a little more water. Pour into individual serving bowls; top each with a spoonful of vegetable mixture and some crumbled Feta cheese or toasted pine nuts, if desired. Drizzle with additional olive oil.