Root Vegetable and Hummus Soup

Hummus

1-19 oz can chickpeas, drained and rinsed (540 mL)

1/3 cup canola oil (75 mL)

1/3 cup tahini (75 mL)

1/3 cup water (75 mL)

3 Tbsp lemon juice (45mL)

1 clove garlic, minced (1)

¼ tsp salt (1 mL)

Soup

1 Tbsp canola oil (15 mL)

½ cup pancetta (125 mL)

2 cups carrots, diced (500 mL)

1 large stalk celery, diced (1)

1 medium onion, diced (1)

4 cups sodium-reduced chicken broth (1L)

2 small potatoes, diced (2)

½ tsp pepper (2 mL)

2 Tbsp parsley, chopped (30 mL)
1. Combine all hummus ingredients in the bowl of a food processor and process ingredients until very creamy. Set aside.
2. Pour canola oil into a large saucepan. Place over medium-high heat and add pancetta. Cook 2 – 3 minutes until slightly crispy. Drain off all fat, leaving about 1 Tbsp (15 mL) in the saucepan. Add all diced vegetables, except potatoes. Sauté vegetables for 5 – 10 minutes until softened.
3. Add chicken broth and bring to a boil. Add potatoes. Cover and simmer vegetable until tender, about 15-20 minutes.
4. Stir in hummus and pepper. Heat thorough. Serve soup, garnished with chopped parsley.