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Home » Blog » Hummus Soup

Oct 25, 2013

Hummus Soup

Jump to Recipe Print Recipe

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.

hummus soup retake2
Here is what you need:

Hummus Soup

  • 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

Hummus Soup
Drain chickpeas, and pour in soup pot or large skillet.

Hummus Soup
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.  The mixture is very hot, so use your blender carefully, and protect yourself.

Hummus Soup
Add the parsley and stir, and simmer a couple more minutes, and you are ready to serve.

hummus soup retake2

Serve with pita bread, breadsticks or even croutons!
It's delicious topped with fresh chopped red peppers.

Hummus Soup, Joyful Homemaking
5 from 1 vote

Hummus Soup

Print Recipe
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins

Ingredients

  • 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

Instructions

  • 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.
Servings: 8

 Pretty easy!

hummus soup retake3

Hope you enjoy this "garlicky" tangy soup!

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Previous Post: « Welcome to "Think Tank Thursday" #53
Next Post: Meal Plan for the Week of October 27th »

Reader Interactions

Comments

  1. Jill says

    October 25, 2013 at 12:25 pm

    Yummy! Definitely pinning this one!

    Reply
  2. Miz Helen says

    November 3, 2013 at 2:40 pm

    5 stars
    Hi Margo,
    I can't wait to try your Hummus Soup, it looks awesome! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

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