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Cold Chickpea-Tahini Soup

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Makes 4 to 6 servings 1x

Time 15 minutes

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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 ground black pepper
  • 3 cups cooked or canned chickpeas
  • 3 tablespoons lemon juice
  • 1 tablespoon olive oil, plus more for drizzling
  • 1/4 teaspoon ground cumin
  • 1 small garlic clove
  • 2 to 3 tablespoons tahini
  • 1/2 cup crumbled feta

Instructions

  1. Combine the chopped tomatoes, cucumber, red onion, olives, parsley and a sprinkle of salt and pepper in a small bowl; set aside.
  2. 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.

— Recipe from The New York Times