Soup Commie

Soup for You

Spinach Salad with a Dollop of Hummus in Soup Form

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.


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