Hummus Soup

photo by UmmBinat



- 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
- 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.
Reviews
-
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.
-
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.
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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.
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RECIPE SUBMITTED BY
COOKGIRl
United States