Creamy Hummus Soup

This recipe is my own invention and it turned out delicious, a bit thicker like butternut squash soup. It was scrumptious and it goes well with buttered wheat bread toast.

Ingredients:

1/2 yellow onion
4 cloves garlic, minced
1 1/2 Tbs. extra virgin olive oil
1 can chickpeas, drained and rinsed
1 Cup water
1 Tbs. lemon juice
2 tsp. red pepper flakes
2 tsps chili powder
1 tsp ground cumin
pepper and salt to taste
2 tsp. parsley
1 tsp. oregano, dried or fresh
a few sprigs of fresh basil


Directions:

1. Heat oil in med. size saucepan over medium heat. Add chopped onion and garlic, sprinkle in salt and let sautee until onions are transparent. Add spices and continue to cook for one more min.
2. Add one cup water and can of rinsed chickpeas to saucepan. Add all spices and lemon juice and let simmer on low for 5 minutes.
3. strain chickpeas, onions, setting aside the remaining juices.
4. place chickpea mixture into food processor with 1/2 cup of the remaining juices. Process until the mixture is creamy like hummus.
5. Add the rest of the remaining juice to the hummus like mixture and fold in until combined.
6. Serve with Feta cheese and toasted wheat bread for a tasty Mediterranean explosion!