. Hummus Soup, Three Ways Seriously Soupy

Friday, September 24, 2010

Hummus Soup, Three Ways

Three hummus soups - Seriously Soupy
(Back Left) Turkey and Chickpea Stew, (Back Right) Roasted Red Pepper Hummus Soup
(Front)Eggplant and Olive Hummus Soup

My hummus soup recipe has been an all-time favorite recipe on Soupy (and of mine) that even managed to make its way to the first page of Google -- whoo hoo! Since much has changed about the site and the ingredients I use, I thought it was time to update this recipe as the second soup as a part of the "one recipe, three soup series." For the first installation, I made three different cantaloupe soups where I used one basic ingredient (cantaloupe) and modified each recipe with its own distinct flavors and ingredients --- resulting in a green tea melon soup, a mixed berry soup and a prosciutto and melon soup. Hummus soup is also the perfect base for three different types of soups where you can easily add or take out a few ingredients to create a completely different recipe. So, hummus soup doesn't have to just be chickpeas and tahini -- you can add white beans or maybe lamb or couscous -- or in the case of this post, roasted peppers, eggplant and olives, and turkey. All very different soups that use the same basic components: chickpeas, tahini, lemon juice, and garlic. I hope you enjoy this series and I would love to hear what ingredient you would like to see featured next month. Remember, no matter what I suggest here you can also use it as a base and add/take out whatever you want. There are no rules with soup.

Delicious chickpeas - the base of all of the soups

Hummus Soup Redux - Seriously Soupy
Soupy Note: I changed the hummus soup (a bit) from the original recipe and the measurements are tripled to make three soups, well four, including the actual hummus one.

Hummus Soup 
2-4 cups of water
2-4 tablespoons of olive oil, approx.
3 cans of organic chickpeas, drained
6 tablespoons of sesame tahini
2-3 cloves of garlic, minced
2 whole lemons, cut up and squeezed into the soup or 1/2 cup of lemon juice
2 teaspoons of cumin
2 teaspoons of tumeric
4 teaspoons of curry powder, approx
4 teaspoons of cinnamon
pinch of sea salt and pepper

Place water into a medium-sized pot. Chop up the garlic and add it to the pot, cover, and let boil for 10-15 minutes. Add the chickpeas and tahini, along with the salt, pepper, cumin, curry, cinnamon, and tumeric and let cook for another 20 minutes. Turn off the flame and blend (either with a hand blender or regular one). Top off with various seasonings and a drizzle of tahini for a garnish.

Roasted Red Pepper Hummus Soup - Seriously Soupy
Soup One - Roasted Red Pepper Hummus Soup
2 red peppers, cut up into squares
2 cloves of garlic, minced
2-4 tablespoons of olive oil, approx.
2 teaspoons of ground cloves
pinch of salt 
pinch of pepper
1 tablespoon of tahini
2 cups of hummus soup (recipe above)

Pre-heat the oven to 350 degrees. Cut up red peppers and the garlic and place them on a baking tray or aluminum foil. Drizzle with olive oil and tahini (use your discretion) and add the salt, pepper and ground cloves. Let cook for 30-40 minutes. When soft, remove from oven and add half of the peppers into a blender, along with two cups of blended hummus soup. When blended, place into a bowl and mix with the chunks of red pepper. for a semi-chunky and delicious soup. Enjoy!

Turkey and Chickpea Stew - Seriously Soupy

Soup Two - Turkey and Chickpea Stew
1/2 package of ground turkey (or whatever meat you prefer)
2 cloves of garlic, minced
Handful of scallions, chopped up
2 tablespoons of olive oil
1 clove of fresh ginger root, minced
1 teaspoon of red pepper flakes -- add more for a spicier soup
pinch of salt 
pinch of pepper
hummus soup (broth and whole chickpeas) -- don't blend.

Add olive oil, scallions and garlic to a frying pan, along with ginger and red pepper flakes. Let cook for a minute or so and add the ground turkey. Add the tahini, salt and pepper and cook - checking on the turkey periodically. Turn off the flame and add the turkey to a bowl. Pour the broth from the hummus soup and chickpeas into a bowl -- since this is a chunky stew, I didn't blend the hummus.

Eggplant and Olive Hummus Soup topped with fresh Sage - Seriously Soupy
Soup Three - Eggplant and Olive Hummus Soup
1 eggplant, chopped up
Handful of mixed olives (I used about 30)
4 tablespoons of olive oil -- may need more since it will be used for marinating and to cook
2 tablespoons of lemon juice
3 cloves of garlic, minced
Bunch of fresh sage, chopped up - about a handful
pinch of garlic salt, approx 2 teaspoons
pinch of cinnamon, approx 2 teaspoons
pinch of sea salt 
pinch of pepper
2 cups of blended hummus soup (recipe above)

Chop up the eggplant and remove the pit from the olives and let marinate for 30 minutes in olive oil and lemon juice. When ready to cook, add olive oil to a pan and chop up the garlic and sage and saute on a low heat. Add the eggplant and olives, along with the cinnamon, salt, pepper and garlic salt. Let soften (about 20 minutes) and turn off the flame. Let cool and add the eggplant and olive mixture to a blender, along with the hummus soup. Liquefy and pour into a bowl. This recipe is pretty thick, so add more water for a smoother soup.

Seriously Soupy Serena

Hummus Soup Recipe

1 comment:

  1. that looks soo delicious! Now i have to decide between this and an egg tahini salad recipe that i found for my lunch today...so hard to chooose!!!