Hummussoup Recipes

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.

Steps:

• Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

Steps:

• 1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
• 2. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.

Steps:

• Place garbanzo beans, 1 1/2 tablespoon reserved aquafaba, and lemon juice in a food processor. Let soak until flavors combine, about 15 minutes.
• Pulse soaked garbanzo beans until roughly chopped. Add tahini, olive oil, garlic, cayenne, sugar, salt, and black pepper; blend, thinning with reserved aquafaba, until hummus is smooth and reaches desired consistency.

Steps:

• Mince garlic in the bowl of a food processor.
• Add 2 tblsp.
• reserved liquid and remaining ingredients.
• Process until smooth, adding additional reserved liquid as needed to reach desired consistency.

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.

Steps:

• Place garbanzo beans in a large saucepan; add water to cover by 1 in. Gently rub beans together to loosen outer skin. Pour off water and any skins that are floating. Repeat 2-3 times until no skins float to the surface; drain. Return to saucepan; add baking soda and enough water to cover by 1 in. Bring to a boil; reduce heat. Simmer, uncovered, until beans are very tender and just starting to fall apart, 20-25 minutes., Meanwhile, in a blender, process lemon juice, garlic and salt until almost a paste. Let stand 10 minutes; strain, discarding solids. Stir in cumin. In a small bowl, stir together tahini and olive oil. , Add beans to blender; add cold water. Loosely cover and process until completely smooth. Add lemon mixture and process. With blender running, slowly add tahini mixture, scraping sides as needed. Adjust seasoning with additional salt and cumin if desired., Transfer mixture to a serving bowl; cover and refrigerate at least 30 minutes. If desired, top with additional olive oil and assorted toppings.