Hummus soup drizzled with tahini and fresh parsley - Seriously Soupy
I love hummus, and really how could you not? Creamy, nutty, and a hearty texture that can be enjoyed as a snack with pita bread, topped on a salad, or even eaten right out of the container-but I don't have to tell you that. So, for this weeks soup I immediately thought of trying to figure out how to turn hummus into a soup. I didn't think this was an innovative idea, just something that I never seen (or tried) before and I was excited to see if this concept would actually work (and of course taste good). I did a little Internet search and yes, it has been done before, but like with most soups just because an idea has been done it doesn't mean you can't make your own. I saw that a lot of the hummus soup recipes used various spices (saffron and coriander), yogurt, or the use of chicken broth. For my hummus soup, I wanted to stick to the taste of hummus in its most natural state as much as possible, which meant using the main components in hummus (chickpeas, garlic, tahini, salt, pepper, and lemon) with a few tweaks (water, dill, and parsley). Ready in no time, this super easy soup was quite delicious or to quote my two-year-old who devoured it "yummy, it's delicious mommy." I'll take that as a success and hopefully you'll think so to. Here's how to make hummus soup:
|Chopped garlic for the soup|
2-4 cups of water
1 large can of organic chickpeas
3-4 tablespoons of Joya sesame tahini
1-2 tablespoons of pre-choppped garlic or 1/2 clove of garlic, chopped
1 whole lemon, cut up and squeezed into the soup or lemon juice
sprig of fresh dill, chopped up (I pulled a handful)
sprig of fresh parsley, chopped up (I pulled a handful)
pinch of curry powder
*pinch of cumin
*pinch of turmeric
pinch of sea salt and black peppercorn
*amount of seasonings can be adjusted to your taste preferences
|Now, that's a new way to have hummus!|
Place water and garlic into a medium-sized pot. Chop up the dill and parlsey and add them to the pot, cover, and let boil for 10-15 minutes. Add the chickpeas and tahini and let cook for another 30 minutes. Add the salt, pepper, cumin, curry, and tumeric. Turn off the flame and blend (I used a hand blender). Top off with parsley and a drizzle of tahini for a garnish. Pour into a bowl and enjoy.
P.S. For the complete experience, I would also recommend a side of whole wheat pita bread.
Have you tried hummus soup?
Seriously Soupy Serena