Hummus Soup | Blue Flame Kitchen

Ingredients

• ​1 tbsp canola oil
• 1 1/2 cups diced red bell peppers
• 6 cloves garlic, finely chopped
• 2 cans (19 oz/540 mL each) chickpeas, rinsed and drained
• 4 cups vegetable broth
• 1/3 cup tahini (sesame seed paste)
• 1 tbsp ground cumin
• 1 tsp turmeric
• 1 cup plain Greek yogurt
• 1/3 cup fresh lemon juice
• 1/3 cup finely chopped fresh parsley