Hummus Soup

Name: Hummus Soup
Total time: 35
Yield: 8
Ingredients: ¼ cup olive oil; 1 onion yellow onion, medium, diced; 3 garlic cloves, minced or pressed; 2 cups vegetable stock; 1 cup water; 15 oz can of chickpeas; 1 lemon, juiced; ½ cup tahini; ¼ cup nutritional yeast; sea salt, to taste; 2 pita breads; olive oil, to taste; za'atar, to taste; crumbled feta cheese, for topping (optional); fresh parsley leaf, torn, for topping

Recipe by Cayla DeRegis from tasty.co

Lunch 35 Mins.

Ingredients

8 servings

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¼ cup olive oil
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1 onion yellow onion, medium, diced
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3 garlic cloves, minced or pressed
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2 cups vegetable stock
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1 cup water
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15 oz can of chickpeas
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1 lemon, juiced
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½ cup tahini

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¼ cup nutritional yeast
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sea salt, to taste
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2 pita breads
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olive oil, to taste
•

za'atar, to taste
•

crumbled feta cheese, for topping (optional)
•

fresh parsley leaf, torn, for topping

Instructions

Preheat the oven to 375°F (190°C).
Heat the olive oil in a Dutch oven or large saucepan over medium heat. Add the onion and garlic and sauté until tender, about 5 minutes.
Add the vegetable stock, water, and chickpeas. Cover, bring to a simmer, and cook for 10–15 minutes. Remove the pot from the heat and stir in the lemon juice.
Meanwhile, make the pita croutons: Tear the pita into small pieces. Spread on a baking sheet, drizzle with the olive oil, and sprinkle with za'atar. Toss until well coated.
Transfer to the oven and toast until the pita croutons are golden brown, 7-10 minutes.
Use an immersion blender to purée the soup until smooth and creamy. Stir in tahini, nutritional yeast, and salt.
Ladle the soup into bowls and top with the pita croutons, feta, and parsley. Serve immediately.
Enjoy!