Best Hummus Soup Recipes

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HASA AL HUMMUS -- MOROCCAN CHICKPEA SOUP



Hasa Al Hummus -- Moroccan Chickpea Soup image

Hasa Al Hummus is a wonderful Moroccan vegetarian soup for a comforting winter warmer. Morocco adores her soups though there are not a million varieties. Many recipes online may taste good though are faux or Moroccan "style" soups. I can guarantee that from me what you get is completely authentic Moroccan fare. I owe this to those interested in Moroccan food/cooking that is authentic. This is a very simple basic soup as most Moroccan foods are. Go to a touristy, especially a fancy one, spot and you will get French food with Moroccan influences; not how we eat every day. We eat Moroccan food perhaps with a French influence or two though never vice versa. My housemaid Nasiha who is approximately 60 taught me this recipe. I say approximately as many in Morocco do not know their birthday. Whip this up like we do and enjoy! In a pinch you can use canned chickpeas. They are acceptable, merely omit the first cooking hour. As an aside, here, hummus is the word for chickpea, not the dip/spread.

Provided by Hajar Elizabeth

Categories     Beans

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup dried garbanzo beans, soaked overnight
8 cups water
1 tablespoon vegetable oil
2 cups onions, chopped
2 tomatoes, peeled and diced (optional)
8 garlic cloves, minced
1 small hot pepper, chopped finely
1/2 cup fresh coriander, leaf chopped finely
1/2 cup fresh flat leaf parsley, chopped finely
2 teaspoons salt
1 teaspoon fresh black pepper
1 lemon, juiced
1 teaspoon sweet paprika
1 teaspoon ground turmeric

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.

Nutrition Facts : Calories 179.3, Fat 4.5, SaturatedFat 0.6, Sodium 800, Carbohydrate 29, Fiber 7.7, Sugar 6.5, Protein 7.8

TOMATO AND CHICKPEA SOUP (HASA TAMATA MA' HUMMUS)



Tomato and Chickpea Soup (Hasa Tamata Ma' Hummus) image

From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Iraq region.

Provided by Engrossed

Categories     Chowders

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 tablespoons butter
2 medium onions, chopped
4 garlic cloves, crushed
1/4 cup fresh cilantro, finely chopped
1 -2 teaspoon ground cumin
1/2 teaspoon ground allspice
1 (15 ounce) can chickpeas, drained and rinsed (garbanzo beans)
3 cups tomato juice
4 cups water
1/2 cup rice, rinsed
salt and pepper, to taste

Steps:

  • Melt butter in a saucepan and saute the onions until they begin to brown.
  • Add garlic, cilantro, cumin, and allspice and saute a few minutes more.
  • Stir in remaining ingredients and bring to a boil.
  • Cook over medium heat for about 20 minutes or until the rice is cooked.

Nutrition Facts : Calories 163.3, Fat 3.7, SaturatedFat 1.9, Cholesterol 7.6, Sodium 428.9, Carbohydrate 29.1, Fiber 3.4, Sugar 4.5, Protein 4.6

HUMMUS SOUP



Hummus Soup image

Another delicious soup from Martha Rose Shulman's cookbook Mediterranean Light. She states the soup tastes best the day after it's made. This is her ode to hummus lovers. Feel free to add more garlic!

Provided by COOKGIRl

Categories     European

Time 16m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 lb chickpeas, washed and picked over or 1/2 lb equivalent cannd chickpeas
6 cups water or 6 cups stock
1/2 teaspoon ground turmeric
1 teaspoon cumin
1/2 teaspoon ground coriander
1 pinch saffron or 3 -5 saffron threads
1 teaspoon salt, to taste
2 garlic cloves, peeled
2 lemons, juice of
2 tablespoons tahini
1 cup plain yogurt, plus additional
plain yogurt, for garnish
lemon wedge, for garnish
Italian parsley (to garnish)
sumaq (to garnish)

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.

MUSHROOM-HUMMUS SOUP



Mushroom-Hummus Soup image

Provided by Food Network Kitchen

Time 1h30m

Yield 4-6 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
2 shallots, minced
1 1/4 pounds cremini mushrooms, sliced
Kosher salt and freshly ground pepper
2 cloves garlic, minced
2 tablespoons madeira wine or brandy
6 cups low-sodium chicken broth
2 sprigs thyme
3/4 cup hummus
Grated zest and juice of 1 lemon
2 tablespoons roughly chopped fresh parsley
2 scallions, roughly chopped
Greek yogurt, for topping

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.

Nutrition Facts : Calories 264 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 416 milligrams, Carbohydrate 23 grams, Fiber 5 grams, Protein 17 grams, Sugar 4 grams

HUMMUS SOUP



Hummus Soup image

This is a vegetarian soup I was messing about with a few month back. It is pretty healthy and pretty flavorful. A lot of vitamins are packed into this thick creamy soup.

Provided by Maggie May Schill

Categories     Cream Soups

Time 50m

Number Of Ingredients 15

2 Tbsp peanut oil
1 c hummus, plain
1 c fresh portabello mushrooms, chopped
2 medium shallots, minced
2 sprig(s) thyme, fresh
1 medium bay leaf
6 c vegetable broth
4 clove garlic, minced
1 Tbsp lemon zest, grated
1/2 c greek yogurt, plain
2 medium green onions
1/4 c rice wine
1/2 tsp turmeric
1 Tbsp parsley, fresh chopped
salt and pepper to taste

Steps:

  • 1. Heat a dutch oven or large sauce pan up over medium heat. Add peanut oil and bring it up to temperature. Add in shallots and cook until translucent...about 3-4 minutes.
  • 2. Add mushrooms to the pot. Salt and pepper the mushrooms and stir occasionally for about 10-15 minutes, or until their liquids start to yield out.
  • 3. Add garlic and stir. Cook for about a minute or so more, then add your rice wine. Deglaze the pan with the rice wine.
  • 4. Add in broth, along with the thyme, bay leaf and turmeric. Stir then cover pot for a half-hour.
  • 5. Pull out thyme sprigs and bay leaf and discard them. Stir in hummus. Cook for about 2 minutes longer.
  • 6. Stir in yogurt, lemon zest, parsley and green onions. Salt and pepper to taste and serve hot. Side note: I sometimes like to serve this soup as a puree, but it is up to your preference if you like it chunky or not.

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