Soup for You
Spinach Salad with a Dollop of Hummus in Soup Form
January 8, 2011Posted by on
For those cold Saturday early afternoons when you’re not sure if you’re groggy, dehydrated, and lost your voice because you’re coming down with a cold or from singing along to 80s classics with too much enthusiasm while out dancing the night before.
- 4 cups water
- 2 T tahini
- 1 clove garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 cup chickpea flour
- 2 cups spinach
- 1 scallion, green part only, thinly sliced
- 1 lemon, cut in wedges
1 In a medium saucepan, combine water, tahini, garlic, and cumin. Bring to a boil and boil for 1 minute. Reduce heat to low and whisk in chickpea flour. Return heat to high and boil for 3 minutes, until soup is consistency of heavy cream. Add spinach and stir until it wilts.
2 Ladle into bowls and top with scallion and freshly ground black pepper, if desired. Serve with lemon wedges.