Special Diets | 1 February 2016Meatless Monday: Hummus Bisque Share article facebook twitter google pinterest It’s not just for dipping anymore. Enjoy the delicious flavor of hummus in this light and creamy bisque from The Great Vegan Protein Book! >Quick and Easy > Soy-Free Potential > Gluten-Free Potential This creamy, rich-tasting, but also surprisingly light bisque, can be made a bit greener and even more fiber-rich when served with broccoli. Use roasted or steamed chopped florets and add after blending, right before serving. 1 tablespoon (15 ml) toasted sesame oil ¼ cup (40 g) chopped shallot 2 teaspoons grated or pressed garlic 1 teaspoon ground cumin 1 teaspoon sambal oelek or harissa paste, or to taste ½ teaspoon smoked paprika 2 cups (328 g) cooked chickpeas ? cup (80 ml) fresh lemon juice 3 cups (705 ml) vegetable broth, more if needed ½ cup (128 g) tahini Salt and white pepper ¼ cup (4 g) chopped fresh cilantro or (15 g) parsley (or a combination of the two), for garnish Toasted cumin seeds, for garnish, optional Lemon zest, for garnish, optional Yield: 4 servings Protein content per serving : 14 g Heat the oil in a large pot. Add the shallot, garlic, cumin, sambal oelek or harissa paste, paprika, and chickpeas. Cook on medium heat, stirring often, until the shallot is tender and the preparation is fragrant, about 4 minutes. Add the lemon juice, stirring to combine. Add the broth and bring to a boil. Lower the heat, cover with a lid, and simmer for 10 minutes. Add the tahini, stirring to combine. Note that the tahini might look curdled when you add it, but it will be okay after simmering and blending. Cover with the lid and simmer for another 5 minutes. Use a handheld blender and blend the mixture until smooth. Be careful: The liquid will be hot, so watch for spatters! You can also use a regular blender to purée the soup, just be careful while transferring the hot liquid. If you find the bisque a little thick for your taste once blended, add extra broth as needed. Adjust the seasonings to taste and serve garnished with cilantro, parsley, cumin seeds, and lemon zest. Leftovers can be slowly reheated by simmering in a small saucepan for about 6 minutes until heated through. Stir occasionally while reheating and be careful not to scorch what is a rather thick soup. Buy from an Online Retailer US: UK: “How do you get your protein?” As a vegan, you’re sure to get asked this question often. Most likely, you’ve even thought about it yourself. Vegan protein comes from things like tofu and tempeh, to beans, nuts, and protein-rich whole grains like quinoa. There are loads of options out there, but how to prepare them? What to put them in? These are questions that can feel daunting, especially if you haven’t used these ingredients before. Never fear, Celine Steen and Tamasin Noyes to the rescue! The Great Vegan Protein Book takes you step-by-step through each protein-rich vegan food group, providing you with valuable information on how to prepare the ingredient along with more than one hundred delicious and easy recipes (many of them low-fat, soy free, and gluten-free!). Each recipe uses whole food ingredients that can be easily found at most grocery stores or farmer’s markets-no hard-to find ingredients or things you can’t pronounce. Say yes to protein and eating better with The Great Vegan Protein Book! Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.