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Thick Hummus -Style Soup

If you like hummus, you'll love this earthy soup. Stir in some baby spinach leaves before serving to add a dose of green to your bowl.

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  • Makes: 8 servings
  • Prep: 35 mins
  • Slow Cook: 10 hrs to 12 hrs (low) or 5 to 6 hours (high)
  • Bake: 12 mins 300°F

Thick Hummus -Style Soup

Directions

  1. Rinse beans. In a large saucepan or Dutch oven combine beans and enough water to cover. Bring to boiling. Boil, uncovered, for 10 minutes. Drain and rinse beans. Place in a 4- or 5-quart slow cooker. Add broth, garlic, cumin, coriander, turmeric, and salt.
  2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
  3. Stir yogurt, tahini, and lemon juice into mixture in cooker. Using an immersion blender,** carefully blend soup. Stir in parsley.
  4. Meanwhile, preheat oven to 300 degrees F. Chop enough pita bread into - to 1/2-inch pieces to equal 2 cups; toss with olive oil. Spread in a shallow baking pan; bake for 12 to 13 minutes or until crisp, stirring once.
  5. Serve soup topped with sweet pepper, pita bread pieces, and, if desired, sesame seeds.

From the Test Kitchen

*

To toast sesame seeds, preheat oven to 350 degrees F. Spread sesame seeds in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and stirring once or twice.

**

If you don't have an immersion blender, cool slightly and process in batches in a regular blender.

Nutrition Facts (Thick Hummus -Style Soup)

  • Per serving:
  • 351 kcal cal.,
  • 11 g fat
  • (1 g sat. fat,
  • 4 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 0 mg chol.,
  • 768 mg sodium,
  • 47 g carb.,
  • 12 g fiber,
  • 10 g sugar,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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