Hummus Soup

OK – this is bubbling on the stove as I write and even not yet fully cooked it is fabulous (yes, I tasted….)!

  • 4 cups chicken stock (the recipe for stock on this site is called bone broth)
  • 2 cans (15 oz ea) chickpeas (I have phased out canned food, but I had two cans of chickpeas left and used them up – I will try this again soon with dried chickpeas and let you know how it turns out!)
  • Juice of one lemon
  • 2 Tablespoons extra virgin olive oil
  • 4 Tablespoons tahini paste
  • 4 Teaspoons cumin
  • 3 teaspoons turmeric
  • 4 Tablespoons lovage
  • salt to taste

Combine half of all ingredients in a blender. Blend until smooth. Pour into a large pot. Combine remaining ingredients, blend until smooth and pour into pot. Bring soup to a simmer , over a medium low heat. Cook, stirring occasionally for 15 – 20 minutes. Serve with cilantro as a garnish.

This entry was posted in Soups and Stews. Bookmark the permalink.

4 Responses to Hummus Soup

  1. shaunamom says:

    Do you have a particular brand of tahini that works for you?

  2. Dawn says:

    Do you have a reaction to the sulfites in turmeric? I have Hashimoto’s Thyroiditis and tried taking curcumin to help with my symptoms, but had a similar reaction to it as I do when I ingest or come in contact with other sulfites.

    • Joëlle says:

      Hi Dawn
      At home we only use fresh turmeric root (looks like a worm…) which I grate for cooking. We found some at Whole Foods . It has never been a problem for my husband.

Leave a Reply

Your email address will not be published. Required fields are marked *