Servings: Serves 6–8
- 6 cups organic vegetable stock
- 3 cans (14 to 15 ounces) organic chickpeas , drained and rinsed
- 4 Tbsp. freshly squeezed lemon juice
- 3 Tbsp. tahini paste
- 3 tsp. chopped garlic
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 2 tsp. turmeric
- Kosher salt and freshly ground black pepper
- 3 whole wheat pita rounds , cut into 6 segments (like a pizza)
- 1 1/2 Tbsp. olive oil
- 2 tsp. garlic powder
- 2 tsp. sea salt
- 1 tsp. freshly ground black pepper
- 2 bunches (2 to 3 loosely packed cups) cilantro , thick stems removed
- 1/2 cup toasted almonds , sliced
- 1 small jalapeño , seeded and diced
- 1 Tbsp. freshly squeezed lemon juice
- 1 1/2 tsp. chopped garlic
- 1/2 tsp. kosher salt
- 1/4 to 1/3 cup extra-virgin olive oil
To make hummus: In a blender, blend half the stock, half the chickpeas, half of the lemon juice, half of the tahini paste, half of the garlic and half of the cumin, coriander and turmeric until smooth, 2 to 3 minutes. If the soup seems too thick, add water or more vegetable stock, 1 tablespoon at a time. Season to taste with salt and pepper. Transfer the first batch of the soup to a large saucepan or pot.
Repeat with the remaining half of those ingredients to blend a second batch.
When all the soup is blended and in the pot, bring it to a simmer over medium low heat. Stir the soup occasionally during heating.
Ladle the soup into shallow bowls and top each serving with 2 or 3 pita chips. Spoon about 1 tablespoon of the pesto on the chips or soup.
To make garlicky pita chips: Preheat the oven to 350°. Lightly oil two large baking sheets.
Separate the top of each pita from the bottom, so that each is divided into 2 halves. Transfer the halves to a large mixing bowl and sprinkle with the olive oil, garlic powder, salt and pepper. Toss well but gently so that each pita triangle is well coated.
Lay the pita triangles on the baking sheets in a single layer. Bake for 10 to 12 minutes or until golden brown.
Let the pita chips cool on the baking sheets to room temperature. Use immediately or store in a sealed plastic bag or large lidded container for up to one week.
To make cilantro pesto: In the bowl of a food processor fitted with the metal blade, process the cilantro, almonds, jalapeño, lemon juice, garlic and salt until almost smooth.
With the processor running, slowly drizzle half of the olive oil into the pesto through the feed tube.
When half of the olive oil is incorporated, scrape down the sides of the food processor. Again, with the motor running, add the remaining oil or enough to form a smooth, thick pesto.
Using a rubber spatula, scoop the pesto into a container with a tight-fitting lid. Use immediately or refrigerate for up to three days. The pesto is best eaten close to making.