Hummus Soup Recipes

MUSHROOM-HUMMUS SOUP

Steps:

• Heat the olive oil in a medium saucepan over medium-high heat. Add the shallots and cook until soft, about 3 minutes. Add the mushrooms, season with salt and pepper, and cook until the liquid from the mushrooms evaporates, about 15 minutes. Add the garlic and cook 1 minute. Add the madeira wine and cook 2 minutes, scraping up any browned bits. Add the broth and thyme; simmer gently, stirring occasionally, about 30 minutes.
• Discard the thyme sprigs. Stir the hummus into the soup. Transfer half of the soup to a blender and puree (remove the filler cap to let steam escape), then return to the saucepan and simmer 15 more minutes. Remove from the heat, stir in the lemon juice and season with salt and pepper. Mix the lemon zest, parsley and scallions in a small bowl. Ladle the soup into bowls and top with the yogurt and lemon-parsley mixture.

HUMMUS SOUP

Steps:

• 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.

HASA AL HUMMUS -- MOROCCAN CHICKPEA SOUP

Steps:

• In a soup pot combine the chickpeas and water and bring to a rolling boil. Cover, reduce heat to medium and cook 1 hour.
• While the beans are cooking, heat the oil in a skillet and sauté the onions, garlic, and hot pepper (we use a small straight pickled hot pepper from a jar) until they barely take on color; very slightly browned.
• Add the mixture and the remainder of the ingredients to the soup pot and simmer 1 hour or until the chickpeas are soft. You don't want a "bite" to the chickpeas but firm and creamy.
• NB: The preparation time does not include soaking the chickpeas.