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Hummus soup

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I love chickpeas. Wheter it’s in form of curries, stews or even sweet (!) dishes, they are just so versatile! Oh, and of course I am a big fan of hummus. Sometimes I have hummus toast with roasted veggies and pesto for dinner every single day. And lately I discovered my love for hummus soup!

Yes, the chickpea spread is delicious even in liquid form. It took me a while to figure out a recipe that would literally taste like hummus BUT this one finally hit the spot.

It’s rich and creamy, made with simple ingredients and the best thing is you don’t even need some extra fancy equipment! An immersion blender does its job very well. I topped the soup with a drizzle of olive oil, fresh herbs like chopped coriander and parsley and bok choi sprouts. Adding toppings brings a whole lot of extra flavor, while serving this soup with a side of bread turns it into a warming meal!

Especially now in the colder months we tend to crave more warming, richer dishes. And this hummus soup just happens to tick all these boxes.

bowl showing off the hummus soup. it is garnished with lots of fresh herbs like coriander and micro greens. There is also some bread lying next to it as well as a beige napkin and golden spoons. In the back are a glass with a golden rim, more bread, greens and another smaller bowl of soup, garnished with fresh herbs as well. A hand is dipping a slice of bread into the bowl.

If you take a look at the ingredient list and 4 cloves of garlic might seem a bit too much for 2 people…trust me! They are going to be roasted in the oven, so they loose their intense spicy-taste. And after all, hummus needs a good amount of garlic, right?

Of course you could also prepare a bigger batch (which I highly reccommend!) and stock up your freezer to have a simple meal option when there is no time to cook. Trust me, I could go on raving about how much I LOVE Hummus. But I think no more words are needed other than: YOU. HAVE. TO. TRY. THIS. SOUP!!!

Close up of the yellow hummus soup, garnished with fresh herbs like coriander and miso greens. The bowl is standing on a table with a white tablecloth with a white flower embroidery. There is also a beige napkin underneath the soup as well as golden spoons visible on the left lower corner of the picture. Pieces of bread are visible on the right lower corner of the picture.

ALL THE BEST

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Hummus soup

Hummus lovers: this ones's for you! This hummus soup is warming, rich and creamy. It's super easy to make and makes the perfect quick meal.
Course Main Dish
Keyword gluten free, vegan
Servings 2 people*
Author Julia

Ingredients

soup

  • 1 can chickpeas 240g drained
  • 1/2 large onion (around 80g) chopped
  • 1 small carrot (around 50g) chopped into small pieces
  • 4 medium garlic cloves
  • 1 Tsp cumin
  • 2 1/2 cup vegetable broth
  • 3 Tbsp Tahini
  • 1 1/2 Tbsp lemon juice
  • salt and pepper to taste

to serve

  • Harissa paste
  • cherry tomatoes chopped
  • coriander and parsley chopped
  • sesame seeds
  • drizzle of olive oil

Instructions

  • Preheat oven to 200C. Place garlic cloves on a baking tray and roast for 10-15 minutes until slightly golden and soft.
  • Add onions to a pot and sautèe until they are slightly browned and fragrant. Add carrots, chickpeas and cumin too and cook for a few more minutes.
  • Peel the roasted garlic cloves, chop off the hard ends and stir into the onion-carrot-chickpea mixture. Add the vegetable broth and let simmer for about 10 minutes until the carrots are soft.
  • Mix in the Tahini and lemon juice and blend either in a high speed blender or with an immersion blender to reach a silky smooth consistency. Season with salt and pepper, blend again and divide between two bowls.
  • Garnish with toppings and serve with your favourite bread. (I love sourdough!)
    Enjoy!

Notes

*You can make a bigger batch of course by adjusting the ingredients to your desired amount!

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