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 
Ingredients:
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

Directions:

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)

Directions:

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

Ingredients:

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.

Directions:
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

Ingredients:

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)

Directions:

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

Hummus Soup Recipe

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

Hummus Soup
Ingredients:
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!

 

Directions:

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