Weekly Winner:  A Humdinger of a Hummus — Soup!

Why hasn’t anyone thought of this before??  Hummus Soup!  It makes perfect sense (not to mention a perfect lunch) but I don’t recall ever seeing a recipe like this before.  I’ve got to admit, among my friends, I’ve kind of become known for my creative takes on hummus — pizza hummus, pumpkin spice hummus, sour cream and onion hummus, buffalo hummus, but honestly I’ve never considered turning it into a soup.

The recipe comes from Cooking Light and has all the fabulous flavors of traditional hummus.  It is creamy without cream and wonderfully lemony and garlicky and simply wonderful.  And super easy to make.  The perfect, finishing touch is the crispy chickpeas and feta. This soup goes down as yet another example of how beige food can be fabulous and amazingly comforting.

Hummus Soup

Serves 6

Ingredients:

1/4 cup extra-virgin olive oil, divided

1 cup chopped yellow onion (about 1 medium onion)

5 garlic cloves, minced

2 cups vegetable stock

1 3/4 cups water

1 1/8 teaspoons kosher salt, divided

2 (15-oz.) cans unsalted chickpeas, drained, rinsed, and divided

1/8 teaspoon ground cumin

1/4 cup tahini (sesame paste)

1 1/2 tablespoons fresh lemon juice

6 tablespoons crumbled feta cheese

Procedure

Heat 1 tablespoon olive oil in a large saucepan over medium. Add onion and garlic; cook, stirring often, until tender, about 4 minutes. Add vegetable stock, 1 3/4 cups water, and 1 teaspoon salt; bring to a simmer. Set aside 1 cup chickpeas; add remaining chickpeas to stock mixture. Cover and reduce heat to medium-low; simmer 10 minutes.

Meanwhile, heat 1 tablespoon oil in a small skillet over medium-high. Add reserved 1 cup chickpeas; cook, stirring occa­sionally, until toasted and browned, 8 to 10 minutes. Stir in cumin and remaining 1/8 teaspoon salt.

Pour stock mixture into a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process until smooth. Add tahini and lemon juice; process until smooth. Ladle soup into 6 bowls; drizzle with remaining 2 tablespoons oil, and sprinkle with cheese and toasted chickpeas.

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2 Comments (+add yours?)

  1. Vicki
    Nov 06, 2016 @ 06:19:11

    Any instructions?

    Reply

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