This chilled chickpea soup is everything you love about hummus in soup form. It's gluten-free and easy to make vegan (just leave out the feta). Plus it's packed with protein and calcium!
Peel the chickpeas by pressing them gently between your fingers. The skins should slide right off.
In a blender, combine the chickpeas, lemon juice, tahini, olive oil, garlic, and cumin. Add 2 cups of almond milk (or water) and blend until smooth. If the soup is still to thick for your liking, add the remaining 1/2 cup almond milk. Taste the soup and season with salt and pepper. Transfer the soup to the refrigerator and chill.
Combine the tomatoes, cucumbers, olives, onion, parsley, and hot peppers and feta cheese (if using) in a small bowl.
If the soup thickens a lot in the fridge, thin it with a little water. Ladle it into shallow bowls and spoon a a scoop of the topping into the middle of each bowl. Pass remaining topping on the side.
Adapted from the New York Times.