The transformation from hummus dip to a soup is unexpected, and the results are outstanding—smooth and delicate in flavour. The garnish of feta and sautéed chickpeas complete the soup.

INGREDIENTS
4 tsp vegetable oil
1 cup chopped onion
2 tsp chopped garlic
1/2 cup finely chopped carrots
4 cups chicken (or vegetable) stock
3 cups canned chickpeas, drained and rinsed
1 cup peeled and diced potato
3 Tbsp. tahini (sesame seed paste)
1/2 tsp ground cumin
1 tsp lemon juice
1 tsp hot chili sauce
Pinch of salt and pepper
3 Tbsp. chopped cilantro
2 Tbsp. crumbled feta cheese

INSTRUCTIONS
1. Lightly coat a large, nonstick pot with cooking spray. Add tbsp. of oil and set over medium heat. Add the onion and garlic and sauté for 5 minutes. Add the carrots and cook for 3 minutes.

2. Add the stock, 2 1/2 cups of the chickpeas, potato, tahini, cumin, lemon juice, chili sauce, salt and pepper. Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes or until the potato is just tender.

3. Purée the soup in a blender or food processor in batches. Return the soup to the saucepan and heat through.

4. In a skillet, heat 2 tbsp. oil and sautéed remaining half cup chickpeas until crisp.

5. Serve the soup in bowls, and garnish with the sautéed chickpeas and the cilantro, feta.

NOTES
Serves 6
prep time 15 minutes
cook time 23 minutes

Per serving Calories 254
• Protein 12 g
• Carbohydrates 35 g
• Fiber 6.6 g
• Total fat 7.4 g
• Saturated fat 1.1 g
• Cholesterol 3 mg
• Sodium 680 mg