This quick Lebanese soup is ready in 15 minutes. It is made by cooking canned chickpeas with tahini and lemon, then blending the mixture until smooth. Served with cumin-infused olive oil, it makes a hearty option for breakfast or a late-night snack.
Warm the olive oil in a pot over low heat. Add the finely chopped garlic and sauté for 2 minutes, until fragrant; do not let the garlic brown.
Add the cooked chickpeas, water, and cumin to the pot and simmer for 5 minutes. Remove from the heat before the chickpeas absorb all the liquid.
Blend the mixture until smooth, then return it to the pot and stir in the tahini and lemon juice. Warm it over low heat for 3 minutes without boiling, then adjust the salt.
Divide the soup among bowls, sprinkle with a pinch of Turkish red pepper flakes and chopped parsley, and serve warm.
After adding the tahini, do not let the soup boil. Stir it over low heat to warm it; otherwise, the tahini may separate and become grainy. Allergen: contains sesame (tahini).
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