Since the temperature has been on the rise, I’ve been
focusing on using the oven and stovetop less often by preparing recipes which
keep the kitchen (and me) cool.
Chilled Chickpea and Tahini Soup |
Yields about 4 to 4 ½ cups
2-15oz. cans chickpeas, drained and rinsed
2 to 3 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil
Dash of ground cumin
Dash of cayenne pepper, optional
½ tsp. Kosher salt
1 small garlic clove
2 to 3 tablespoons tahini
½ cup roasted red pepper, diced (chopped tomatoes may be
substituted)
½ European cucumber, chopped –or- 2 Persian cucumbers
¼ cup chopped sweet – or – red onion
¼ cup chopped pitted Kalamata olives
2 Tbsp. chopped flat leaf parsley
Salt and freshly ground black pepper, to taste
Crumbled feta cheese- or – toasted pine nuts, optional
Step #1 |
Vegetable Topping |
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