Hummus Soup

Submitted by COOKGIRl

"Another delicious soup from Martha Rose Shulman's cookbook Mediterranean Light. She states the soup tastes best the day after it's made. This is her ode to hummus lovers. Feel free to add more garlic!"

 

• Ready In: 16mins
• Ingredients: 15
• Serves: 6

ingredients

• 1⁄2 lb chickpeas, washed and picked over or 1/2 lb equivalent cannd chickpeas
• 6 cups water or 6 cups stock
• 1⁄2 teaspoon ground turmeric
• 1 teaspoon cumin
• 1⁄2 teaspoon ground coriander
• 1 pinch saffron or 3 -5 saffron threads
• 1 teaspoon salt, to taste
• 2 garlic cloves, peeled
• 2 lemons, juice of
• 2 tablespoons tahini
• 1 cup plain yogurt, plus additional
• plain yogurt, for garnish
• lemon wedge, for garnish
• Italian parsley (to garnish)
• sumaq (to garnish)

directions

1. Soak the chickpeas overnight and drain, or rinse and drain.
2. canned chickpeas.
3. Combine chickpeas with the water or stock, turmeric, cumin, and coriander in a large heavy-bottomed soup pot.
4. Bring to a boil and add the saffron.
5. Cover, reduce heat, and simmer 1 hour.
6. Add the salt and continue to simmer another hour or until the beans are tender.
7. (Less cooking time is required if using canned chickpeas.).
8. Blend the soup to a smooth puree in a blender, immersion blender or food processor along with the garlic, lemon juice, and tahini.
9. Pour back into the pot and whisk in the yogurt.
10. Thin out, if you wish, with water or additional yogurt.
11. Taste and adjust seasonings.
12. Heat through and serve, topping each bowl with a spoonful of yogurt and garnishing with a lemon wedge for squeezing over the soup.
13. I like to add a sprig of Italian parsley and a sprinkle of sumac on top of the soup.
14. Soup will keep for 3 to 4 days in the refrigerator and freezes well.

Reviews

[*Parsley*]

This soup has tons of flavor! It didn't remind me too much of hummus, but it's darn good! The spices are just right. I used the canned equivelent of chickpeas and used some extra garlic. I started off with 4 tbsp lemon juice, then went up to six.....perfect! Garnished with some yogurt and fresh chopped parsley. I'm going to make this again. Thanx for posting; it's a keeper.

 

[Chef Kate]

If it tasts better the second day, you won't prove it by me. All gone--and much enjoyed. I did add a bit more garlic and used CG's Tahini made Easy Recipe. A delicious soup.

 

[UmmBinat]

This did wonders for a not great hummus I used. I think the full fat organic yogurt I used made this dish. I agree that it was better the second day. The original chickpeas were organic, I used water, real Iranian saffron, sea salt, organic garlic, organic tahini, organic curly leaf parsley, plus the rest of the ingredients.

 

[Engrossed]

GREAT TANGY soup! I made this with a 14oz can of vegetable broth and a 15oz can of chickpeas. I simmered it for about 15 minutes and added 1/2 cup water with the yogurt to thin it down a little. I skipped the saffron. This was a lovely bright yellow soup which was striking topped with white yogurt, green cilantro and red paprika. Made for the NAME tag game.

 

[Mason Bryant]

I am a huge hummus lover, and I found this soup to be quite distasteful. No doubt it is meant to be a light recipe, however it tastes like something out of a weight watchers frozen dinner entre.