Hummus Soup

Recipe by COOKGIRl
READY IN: 16mins




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