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    You are in: Home / Recipes / Hummus Soup Recipe
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    Hummus Soup

    Hummus Soup. Photo by UmmBinat

    1/3 Photos of Hummus Soup

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    Total Time:

    Prep Time:

    Cook Time:

    16 mins

    15 mins

    1 mins

    Cookgirl's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on September 07, 2006

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 14, 2005

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 18, 2013

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Hummus Soup

    Serving Size: 1 (339 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 105.8
     
    Calories from Fat 38
    36%
    Total Fat 4.3 g
    6%
    Saturated Fat 1.2 g
    6%
    Cholesterol 5.3 mg
    1%
    Sodium 531.2 mg
    22%
    Total Carbohydrate 13.5 g
    4%
    Dietary Fiber 2.3 g
    9%
    Sugars 2.3 g
    9%
    Protein 4.4 g
    8%

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