Fresh Mediterranean Hummus Soup By Dapur Sinolin

Ingredient:

• 2 tablespoons cooking oil Sinolin
• 2 cups diced yellow onions
• 1 medium yellow bell pepper, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ¾ teaspoon salt
• 1/8 teaspoon ground red pepper (cayenne)
• 1 can (19 oz) Progresso™ chick peas, drained, rinsed
• 4 cloves garlic
• 3 cups Progresso™ vegetable broth (from 32-oz carton)
• 2 tablespoons tahini paste
• 1 tablespoon fresh lemon juice

Toppings, as Desired

• 1 plum (Roma) tomato, diced
• ½ cup crumbled feta cheese (2 oz)
• ½ cup plain yogurt
• ¼ cup chopped fresh cilantro leaves
• ¼ cup chopped fresh Italian (flat-leaf) parsley
• 1 lemon, cut into wedges

Steps

1. In 5-quart Dutch oven, melt butter over medium-high heat. Add onions, bell pepper, cumin, coriander, salt and red pepper; cook 6 to 8 minutes, stirring frequently, until onions are tender. Stir in chick peas and garlic; cook and stir 1 minute.
2. Stir in broth; heat to boiling over high heat. Cook and stir 1 minute. Remove from heat. Stir in tahini.
3. In blender, place half of mixture at a time. Cover; blend on high speed 1 to 2 minutes or until smooth. Stir lemon juice into entire mixture. Top with tomato, feta cheese, yogurt, cilantro and parsley; serve with lemon wedges.