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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Ingredients

Directions

  • 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.

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  • Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

  • Stir yogurt, tahini, and lemon juice into mixture in cooker. Using an immersion blender,** carefully blend soup. Stir in parsley.

  • Meanwhile, preheat oven to 300°F. Chop enough pita bread into ¼- to ½-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.

  • Serve soup topped with sweet pepper, pita bread pieces, and, if desired, sesame seeds.

*

To toast sesame seeds, preheat oven to 350°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

351 calories, (1 g saturated fat, 4 g polyunsaturated fat, 4 g monounsaturated fat), 0 mg cholesterol, 768 mg sodium, 47 g carbohydrates, 12 g fiber, 10 g sugar, 18 g protein.

Reviews (1)

7 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
01/09/2015
We love hummus, and we liked this a lot.