Best Tomato And Chickpea Soup Hasa Tamata Ma Hummus Recipes

Authentic Hummus image

Provided by Leggy Peggy

Categories Beans

Time 10m

Yield 2 1/4 cups, 18 serving(s)

Number Of Ingredients 9

1 -2 garlic clove (use smoked garlic if you can get it)
3 tablespoons tahini
1/8 teaspoon salt
2 (16 ounce) cans garbanzo beans, which equals about two cups drained (chick peas)
1 lemon, juice of, only
1/3 cup water
1 -2 tablespoon olive oil
paprika (optional)
parsley, chopped (optional)

Steps:

Drain and rinse garbanzos. Do NOT use can juices for the liquid in this recipe. They 'muddy' the flavour of the end result.
Put garlic, tahini and salt in a blender or food processor and buzz until ingredients are well mixed (10-15 seconds).
Add garbanzo beans (one can at a time) and blend after each addition. You can reserve a few whole beans for garnish.
Add lemon juice and blend.
Add as much water as you need for the consistency you like. I usually use it all, unless the lemon is ultra juicy.
Spread hummus on a flat plate. Create a bowl shape by elevating the edges with hummus.
Drizzle olive oil over the hummus, sprinkle with paprika and garnish with reserved whole beans and chopped parsley.
Serve with flat Arabic bread. It's nice to toast the bread lightly in the oven.

Nutrition Facts : Calories 81.7, Fat 2.5, SaturatedFat 0.3, Sodium 168.9, Carbohydrate 12.3, Fiber 2.5, Sugar 0.1, Protein 3

Herbed Tomato and Chickpea Soup image

Provided by evelynathens

Categories Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

3/4 cup dried garbanzo beans, soaked overnight,cooked until tender (or use 1 can, drained and rinsed)
1/2 teaspoon salt
1/4 cup butter, melted or 1/4 cup olive oil
2 cloves garlic, minced
1 cup finely chopped onion (about 2 medium)
1/2 cup finely chopped carrot (about 1 medium)
1/4 teaspoon pepper
3/4-1 teaspoon crumbled dried basil
1 small whole bay leaf
1 (28 ounce) can plum tomatoes
3 cups chicken broth or 3 cups water
crumbled dried basil

Steps:

Heat butter or olive oil over medium heat and saute garlic, onions and carrot until translucent; add pepper, herbs and tomatoes and bring to boil (note: I puree my tomatoes in the blender, but you can use them whole and break them up as they cook for more texture); reduce heat and simmer, uncovered, for 20 minutes, breaking up tomatoes as they cook; mix in chickpeas and broth; taste and adjust seasoning; simmer, uncovered, for 20 minutes to blend flavours; add more broth or water to thin, if necessary; serve with a sprinkle of dried, crumbled basil.

Hasa Al Hummus -- Moroccan Chickpea Soup image

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

Chickpea Appetizer (Hummus Habb) image

Provided by Engrossed

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (15 ounce) can chickpeas, drained and rinsed (garbanzo beans)
2 -4 tablespoons olive oil
1/4 cup fresh lemon juice
6 garlic cloves, crushed
1 teaspoon salt
2 tablespoons scallions, finely chopped (green onions)
2 tablespoons fresh cilantro or 2 tablespoons fresh chives, finely chopped
1 tablespoon of fresh mint, finely chopped to garnish or 1/2 teaspoon dried mint, to garnish