COLD CHICKPEA-TAHINI SOUP

Cold Chickpea-Tahini Soup image

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

Time 15m

Yield 4 to 6 servings.

Number Of Ingredients 13

Ingredients

1 cup chopped tomatoes
1 cup chopped cucumber
1/4 cup chopped red onion
1/4 cup chopped pitted olives
1/4 cup chopped fresh parsley
Salt and freshly groundblack pepper
3 cups cooked or canned chickpeas
3 tablespoons lemon juice
1 tablespoon olive oil, plus morefor drizzling
1/4 teaspoon ground cumin
1 small garlic clove
2 to 3 tablespoons tahini
1/2 cup crumbled feta

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