Hummus Soup Recipe
This creamy hummus soup turns the classic Middle Eastern dip into a warm, hearty dish. Featuring earthy chickpeas, tahini, and garlic, enhanced with spices like cumin and paprika, it’s perfect for cozy dinners or as an appetizer. Nutritious and easy to prepare, it’s ideal for everyday meals or special occasions.
Equipment
- Large Saucepan or Pot: For sautéing and simmering the soup.
- Blender or Immersion Blender: To achieve the creamy consistency.
- Knife and Cutting Board: For chopping onions and garlic.
- Ladle: For serving the soup.
- Measuring Cups and Spoons: To measure ingredients accurately.
Ingredients
- 2 cups Cooked or canned chickpeas (washed and drained)
- 4 cups Vegetable broth (or chicken broth for a non-vegetarian option)
- ¼ cup Tahini
- 2 tbsp Olive oil (plus extra for garnish)
- 3 Cloves garlic, minced
- 1 small Onion, chopped
- 1 tsp Ground cumin
- ½ tsp Paprika
- Salt and pepper, to taste
- ¼ cup Fresh lemon juice (from 1–2 lemons)
- Fresh parsley, for garnish
Instructions
- Sauté Onion & Garlic: Heat olive oil in a large saucepan over medium heat. Sauté chopped onion for 3-4 minutes until translucent. Add minced garlic and cook for another minute.
- Add Chickpeas & Spices: Add chickpeas to the pan and stir with cumin and paprika. Cook for 2 minutes to infuse flavors.
- Add Broth & Simmer: Pour in vegetable broth, bring to a simmer, and cook for 15-20 minutes to soften the chickpeas and blend flavors.
- Blend Until Smooth: Turn off the heat, let cool slightly, then blend the soup until smooth. Add tahini and lemon juice, blending again. Adjust salt and pepper.
- Serve & Garnish: Ladle into bowls and garnish with olive oil, paprika, and fresh parsley. Serve with pita or crusty bread.
