This recipe sounded intriguing, so I knew I had to try it. I was worried it would taste like liquid hummus, but it did not! This soup is good! Husband took one spoonful and said “wow, the flavor in this is really good!” Kids really liked it. I doubled the recipe, but next time I will double it and add maybe one more can of chickpeas. And bonus, this one is vegan!
(Supermarket Vegan, Donna Klein)
2 14-ounce cans low-sodium vegetable broth
1 1/2 cups prepared plain (classic) hummus
1 15-ounce can chickpeas, rinsed and drained
salt and freshly ground black pepper, to taste
cayenne pepper, to taste (optional)
1/4 cup chopped fresh flat-leaf parsley
1-2 tbsp fresh lemon juice, or to taste
2 tsp extra-virgin olive oil
1 tsp toasted (dark) sesame oil
In a medium stockpot, bring the broth and hummus to a boil over medium-high heat, stirring often to incorporate the hummus. Add the chickpeas, salt, pepper and cayenne (if using); reduce the heat and simmer, covered, 10 minutes, stirring a few times. stir in the parsley, lemon juice, olive and sesame oils. Serve hot.