When I first saw this recipe at Better Homes and Gardens, I knew I wanted to try it! My brother-in-law had introduced my husband and I to hummus a few years ago, and we’ve enjoyed it ever since. In case you haven’t heard of it, it’s a thick dip made with a base of chickpeas and usually lots of garlic, yum! After checking out the recipe for hummus soup, I decided to make an “express” version, but if you would like to try out their version, which starts with dried garbanzo beans and cooks in the crockpot, just click on the link.
4 (15.5 ounce) cans chickpeas/garbanzo beans
2 (32 ounce) cartons of vegetable or chicken broth
1 teaspoon garlic powder
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon salt
6 ounces plain fat-free Greek yogurt
1/3 cup tahini
1/3 cup lemon juice
1 1/2 tablespoons dried parsley
optional: diced red pepper
Serve with pita bread, breadsticks or even croutons!
It’s delicious topped with fresh chopped red peppers.
- 4 (15.5 ounce) cans chickpeas/garbanzo beans
- 2 (32 ounce) cartons of vegetable or chicken broth
- 1 teaspoon garlic powder
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon salt
- 6 ounces plain fat-free Greek yogurt
- ⅓ cup tahini
- ⅓ cup lemon juice
- 1½ tablespoons dried parsley
- optional: diced red pepper
- Drain chickpeas and pour in soup pot or large skillet.
- Add broth, garlic and spices, and heat till simmering.
- Then add the tahini, yogurt and lemon juice, and stir.
- Then VERY CAREFULLY use an immersion blender and blend the mixture thoroughly.
- Add the parsley and stir, simmer a couple more minutes, and you are ready to serve.
Hope you enjoy this “garlicky” tangy soup!