Cucumber Soup with Sesame Paste

Ingredients

• 350 g chickpeas (canned)
• 3 Garlic cloves
• 1 lemon
• Salt
• 0.25 tsp cumin
• 150 g tahini (sesame paste)
• 100 g bulgar yogurt
• 2 tbsp olive oil
• 2 tsp Paprika powder
• 2 sprigs parsley
• 2 tbsp pine nuts
• 1 large cucumber
• 1 onion
• half a red and half a green pepper
• 1 Tbsp clarified butter
• 2 tsp ginger powder
• 200 g bulgar yogurt
• Salt

Instructions

1. 1.

   Drain chickpeas in a sieve and rinse under cold water. Blend with an immersion blender and strain through a fine mesh. Peel garlic cloves and grate finely with salt. Add to the chickpeas and mix with tahini, lemon juice, cumin, and yogurt. Season with salt and refrigerate covered for 30 minutes. Mix olive oil with paprika powder. Wash parsley, shake dry, and pluck leaves. Toast pine nuts in a non-stick pan without fat. To serve, press star-shaped ridges into the chickpea paste from the center with a small spoon. Drizzle olive oil over and garnish with pine nuts and parsley leaves.

2. 2.

   Peel and finely chop onion. Peel cucumber, halve lengthwise and scoop out seeds with a spoon. Finely mince cucumber in a food processor. Wash peppers, remove seeds. Chop half finely, slice the other into thin rings. Heat clarified butter and sauté onion until translucent, sprinkle ginger powder and cook briefly. Stir yogurt into the onion, then add cucumber and pepper pieces. Season with salt and refrigerate for at least 1 hour. Garnish with pepper rings before serving.