HUMMUS SOUP

Ingredients

• ​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

Directions

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.