​Enjoy all the flavour of hummus in a warm puréed soup made with chickpeas and tahini.

Yield: Serves 5.



  • ​1 tbsp canola oil
  • 1 1/2 cups diced red bell peppers
  • 6 cloves garlic, finely chopped
  • 2 cans (19 oz/540 mL each) chickpeas, rinsed and drained
  • 4 cups vegetable broth
  • 1/3 cup tahini (sesame seed paste)
  • 1 tbsp ground cumin
  • 1 tsp turmeric
  • 1 cup plain Greek yogurt
  • 1/3 cup fresh lemon juice
  • 1/3 cup finely chopped fresh parsley


  1. Heat oil in a Dutch oven over medium heat. Add red peppers and garlic; sauté for 3 minutes.
  2. Add chickpeas, broth, tahini, cumin and turmeric; stir to combine. Bring to a boil.
  3. Reduce heat and simmer, uncovered, stirring occasionally, until red peppers are tender, about 15 minutes. Remove from heat.
  4. Using a hand blender, purée mixture until almost smooth.
  5. Stir in yogurt, lemon juice and parsley. Serve immediately.
Nutritional analysis per serving:

106 calories, 3.9 g fat, 3.1 g protein, 14.3 g carbohydrate, 0.7 g fibre, 195 mg sodium