Hummus Soup

Blend all of the flavors of hummus into this creamy soup! Don't forget the toppings--we like tangy feta, fresh parsley, and crispy pita croutons.

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Heat the olive oil in a Dutch oven or large saucepan over medium heat. Add the onion and garlic and sauté until tender, about 5 minutes.

3. 3

   Add the vegetable stock, water, and chickpeas. Cover, bring to a simmer, and cook for 10–15 minutes. Remove the pot from the heat and stir in the lemon juice.

4. 4

   Meanwhile, make the pita croutons: Tear the pita into small pieces. Spread on a baking sheet, drizzle with the olive oil, and sprinkle with za'atar. Toss until well coated.

5. 5

   Transfer to the oven and toast until the pita croutons are golden brown, 7-10 minutes.

6. 6

   Use an immersion blender to purée the soup until smooth and creamy. Stir in tahini, nutritional yeast, and salt.

7. 7

   Ladle the soup into bowls and top with the pita croutons, feta, and parsley. Serve immediately.

8. 8

   Enjoy!

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