About the Homemade Hummus Soup Recipe
Chickpeas are one such legume that I love in every form whether in curries, stews, or even sweet dishes they are just so versatile and delicious. And let’s not forget hummus soup the number of people obsessed with it is uncountable that includes me too and what better way to kick start a day than making this super comforting and warm hummus soup. It’s easy to make rich and creamy, made with simple ingredients and the best thing is you don’t even need some extra fancy equipment! Now that the season of cold is here everyone craves delicious, comforting, and warm soups and meals, and trust me when I say that this one hits the right spots as it is made at home which makes it fresh, and customized with your own favorite ingredients and toppings.
It took me a while to figure out a recipe that would literally taste like hummus soup BUT this one finally hit the spot. Trust me, I could go on raving about how much I LOVE Hummus soup. But I think no more words are needed other than YOU. HAVE. TO. TRY. THIS. SOUP!!! So, without wasting any more of your time let’s quickly jump on who to make this dreamy, super tempting recipe yours.
This is my way of making this tasty soup do make sure you make it and let me know your feedback and suggestion about how was your experience in making this recipe. Don’t forget to share this recipe with your family and friends For more recipes like these, follow “Spicyum” Page.
Serve it warm with bread.
Enjoy!
Down below are my other soup and chickpea recipes which all may like click on the link below to check them out-
- Homemade Broccoli Cheese Soup
- Chickpea salad for weight loss
- Vegan Tuna Recipe (Chickpea tuna)
- Italian Special Healthy Mean Bean Minestrone
Ingredients for making the hummus soup recipe are-
- 1 tbsp (15 ml) toasted sesame oil
- ¼ cup (40 g) (1.4oz) chopped shallot
- 2 tsp grated or pressed garlic
- 1 tsp ground cumin
- 1 tsp sambal oelek or harissa paste, or to taste
- ½ tsp smoked paprika
- 2 cups (328 g) (12oz) cooked chickpeas
- ⅓ cup (80 ml) of fresh lemon juice
- 3 cups (705 ml) vegetable broth, more if needed
- ½ cup (128 g) (4.5oz) tahini Salt and white pepper
- ¼ cup (4 g) (0.14oz) chopped fresh cilantro or (15 g) (0.53oz) parsley (or a combination of the two), for garnish
- Toasted cumin seeds, for garnish, optional
- Lemon zest, for garnish, optional
Steps for making the hummus soup recipe are-
- In a large pot, heat the oil. Combine the shallot, garlic, cumin, sambal oelek or harissa paste, paprika, and chickpeas in a mixing bowl.
- Cook, stirring frequently until the shallot is tender and the preparation is fragrant about 4 minutes. Stir in the lemon juice until well combined.
- Bring the broth to a boil, then remove it from the heat. Reduce the heat to low, cover with a lid, and leave to simmer for 10 minutes.
- Stir in the tahini to combine. It’s important to note that the tahini may appear curdled when you add it, but it will be fine after simmering and blending. Cover with a lid and continue to cook for 5 minutes.
- Blend the mixture with a handheld blender until smooth. Be cautious: the liquid will be hot, so keep an eye out for spatters! You can also purée the soup with a regular blender; just be careful when transferring the hot liquid.
- If the bisque is too thick for your liking after it’s been blended, add more broth as needed.
- Season with salt and pepper to taste, and serve garnished with cilantro, parsley, cumin seeds, and lemon zest.
- Leftovers can be reheated slowly in a small saucepan for about 6 minutes, or until heated through.
- While reheating, stir occasionally and take care not to scorch the soup, which is quite thick.
How to Make Homemade Hummus Soup Recipe
Equipment
- large pot
- Mixing Bowl
- Blender
Ingredients
- 15 ml sesame oil toasted
- 40 g shallot chopped
- 2 tsp garlic grated or pressed
- 1 tsp ground cumin
- 1 tsp sambal oelek or harissa paste for taste
- ½ tsp smoked paprika
- 328 g cooked chickpeas
- 80 ml fresh lemon juice
- 705 ml vegetable broth more if needed
- 128 g tahini Salt and white pepper
- 15 g chopped fresh cilantro or parsley (or a combination of the two), for garnish
- Toasted cumin seeds, for garnish optional
- Lemon zest, for garnish optional
Instructions
- In a large pot, heat the oil. Combine the shallot, garlic, cumin, sambal oelek or harissa paste, paprika, and chickpeas in a mixing bowl.
- Cook, stirring frequently until the shallot is tender and the preparation is fragrant about 4 minutes. Stir in the lemon juice until well combined.
- Bring the broth to a boil, then remove it from the heat. Reduce the heat to low, cover with a lid, and leave to simmer for 10 minutes.
- Stir in the tahini to combine. It's important to note that the tahini may appear curdled when you add it, but it will be fine after simmering and blending. Cover with a lid and continue to cook for 5 minutes.
- Blend the mixture with a handheld blender until smooth. Be cautious: the liquid will be hot, so keep an eye out for spatters! You can also purée the soup with a regular blender; just be careful when transferring the hot liquid.
- If the bisque is too thick for your liking after it's been blended, add more broth as needed.
- Season with salt and pepper to taste, and serve garnished with cilantro, parsley, cumin seeds, and lemon zest.
- Leftovers can be reheated slowly in a small saucepan for about 6 minutes, or until heated through.
- While reheating, stir occasionally and take care not to scorch the soup, which is quite thick.
