Hummus-spiced soup with lemon-herb parsnip fries
- 1 yellow onion
- ¼ cup olive oil
- 2 tbsp minced garlic
- 2 cups vegetable broth
- 3 ½ cups canned chickpeas
- 2 parsnips
- 2 lemons
- ½ tsp cumin
- ¼ cup tahini
- ½ cup feta
- ½ cup chopped parsley
Peel and dice onion. Heat 4 tsp olive oil in a pot over medium heat. Add onion and garlic; cook 4 minutes, until softened. Add broth, 2 cup water, and a pinch of salt. Bring to a simmer.
Drain chickpeas and reserve 1 cup for later. Add the remaining chickpeas to the pot. Cover and simmer over medium-low heat 10 minutes.
Meanwhile, preheat oven to 450 degrees F and line a baking sheet with foil. Peel parsnip cut into long, thin fries. Place on the prepared baking sheet. Drizzle with another 4 tsp olive oil and 2 tbsp lemon juice. Bake 10 minutes.
Heat remaining 4 tsp olive oil in a skillet over medium-high. Add the reserved chickpeas and toast until browned, about 8 minutes. Remove from heat and sprinkle with cumin, plus salt to taste.
Transfer soup to a blender or food processor (in batches if necessary). Add tahini and another 2 tbsp lemon juice; process until smooth. Adjust seasonings to taste.
Divide soup into bowls and garnish with crispy chickpeas and feta. Mince parsley and toss with cooked parsnip fries. Enjoy together.