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Hummus Soup

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, Hummus Soup,
Here is what you need:

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

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

hummus soup, Hummus Soup,

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

hummus soup, Hummus Soup,
Print

Hummus Soup

Course Soup
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Author Joyful Homemaking

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.

 Pretty easy!

hummus soup, Hummus Soup,

Hope you enjoy this “garlicky” tangy soup!