Hummus Soup
Hummus Soup is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 40 servings. For 25 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 54 calories, 2g of protein, and 3g of fat per serving. 3 people have made this recipe and would make it again. If you have water, lemons, chickpeas, and a few other ingredients on hand, you can make it. Winter will be even more special with this recipe. It is a cheap recipe for fans of middl eastern food. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 46%, which is pretty good. Users who liked this recipe also liked Hummus de Aguacate y Limón (Avocado and Lime Hummus), How to Make Ultra Smooth Homemade Hummus…or The Hummus Dreams Are Made Of), and The BEST Hummus : Pumpkin Hummus with Cinnamon “Sugar” Tortilla Chips {Whole Wheat, Low Fat, Vegetarian + Super Simple}.
Servings: 40
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
4 cups of water
4 tablespoons of olive oil, approx
3 cans of organic chickpeas, drained
6 tablespoons of sesame tahini
3 cloves of garlic, minced
2 cups whole lemons, cut up and squeezed into the soup or ½ of lemon juice
2 teaspoons of cumin
2 teaspoons of tumeric
4 teaspoons of curry powder, approx
4 teaspoons of cinnamon
of sea salt and pepper
Equipment:
pot
immersion blender
Cooking instruction summary:
Place water into a medium-sized pot. Chop up the garlic and add it to the pot, cover, and let boil for 10-15 minutes. Add the chickpeas and tahini, along with the salt, pepper, cumin, curry, cinnamon, and tumeric and let cook for another 20 minutes. Turn off the flame and blend (either with a hand blender or regular one). Top off with various seasonings and a drizzle of tahini for a garnish.
Step by step:
1. Place water into a medium-sized pot. Chop up the garlic and add it to the pot, cover, and let boil for 10-15 minutes.
2. Add the chickpeas and tahini, along with the salt, pepper, cumin, curry, cinnamon, and tumeric and let cook for another 20 minutes. Turn off the flame and blend (either with a hand blender or regular one). Top off with various seasonings and a drizzle of tahini for a garnish.
Nutrition Information:
covered percent of daily need
