HUMMUS BISQUE

4 SERVINGS

1 tbsp (15 ml) toasted sesame oil

1⁄4 cup (40 g) (1.4oz) chopped shallot

2 tsp grated or pressed garlic

1 tsp ground cumin

1 tsp sambal oelek or harissa paste, or to taste

1⁄2 tsp smoked paprika

2 cups (328 g) (12oz) cooked chickpeas

1⁄3 cup (80 ml) fresh lemon juice

3 cups (705 ml) vegetable broth, more if needed

1⁄2 cup (128 g) (4.5oz) tahini

Salt and white pepper

1⁄4 cup (4 g) (0.14oz) chopped fresh cilantro or (15 g) (0.53oz) parsley (or a combination of the two), for garnish Toasted cumin seeds, for garnish, optional

Lemon zest, for garnish, optional

NUTRITIONAL VALUES

Calories: 623kcal
Fat: 27g (3.9g S.Fat)
Carbs: 72g
Protein:28.8g
Sugar: 12.2g
Sodium: 685mg

METHOD

In a large pot, heat the oil. Combine the shallot, garlic, cumin, sambal oelek or harissa paste, paprika, and chickpeas in a mixing bowl. Cook, stirring frequently, until the shallot is tender and the preparation is fragrant, about 4 minutes. Stir in the lemon juice until well combined. Bring the broth to a boil, then remove from the heat. Reduce the heat to low, cover with a lid, and leave to simmer for 10 minutes. Stir in the tahini to combine. It's important to note that the tahini may appear curdled when you add it, but it will be fine after simmering and blending. Cover with a lid and continue to cook for 5 minutes. Blend the mixture with a handheld blender until smooth. Be cautious: the liquid will be hot, so keep an eye out for spatters! You can also purée the soup with a regular blender; just be careful when transferring the hot liquid. If the bisque is too thick for your liking after it's been blended, add more broth as needed. Season with salt and pepper to taste, and serve garnished with cilantro, parsley, cumin seeds, and lemon zest. Leftovers can be reheated slowly in a small saucepan for about 6 minutes, or until heated through. While reheating, stir occasionally and take care not to scorch the soup, which is quite thick.