Hummus Soup

Name: Hummus soup
Prep time: 5 min
Cook time: 1 h 40 min
Total time: 1 h 45 min
Cuisine: Mediterranean
Ingredients: 500 g dry chickpeas; 1 tsp baking sodap; 3.5 L of water; 2 tsp salt; 4 tbs tahini; 2/3 cup lemon juice; ½ cup olive oil; Olives; Chopped parsley; Diced tomatoes; Olive oil

Hummus soup is a Cypriot soup my ‘pappou’ (grandfather) used to make for us. You know when certain family members are known to make specific dishes? Well this hummus soup was definitely my grandfather’s when we were living in Cyprus. I would watch him methodically prepare the chickpeas, skimming the foam formed while they were boiling. Then taking his time blending the chickpeas with the liquid until the perfect consistency was reached.

Image of the ingredients required for the hummus soup.

The ingredients needed

The hummus soup has the ingredients of the hummus dip we all know and love, the main difference being the consistency and the temperature it is served at. And just like the hummus dip, preparing it using dry chickpeas might take that bit of extra preparation of soaking the legumes first. Then you need to boil them for long enough so that they are completely soft and blend them using the liquid the chickpeas were boiling in.

Image of the hummus soup served with the toppings of parsley, olives and tomatoes. Photo taken from the side.

It is important to note that the proportions of these ingredients for the hummus soup are up to your individual taste so you should try it as you cook to add more or less of the flavourings. The various brands of tahini may also affect the amount of salt and lemon juice you will add as some are bitter than others.

The soup has a thinner consistency than that of a dip but it’s not completely runny. Also the more you boil the chickpeas the smoother the soup will be. Keep in mind that the soup thickens once it gets colder or after it is kept in the fridge. To help loosen it add a few drops of water, stir and then warm it up to enjoy.

Image of a top shot of the soup as well as the toppings added including parsley, tomatoes, olives and olive oil with a few bread slices.

The toppings my ‘pappou’ used to cut up for us to add included: chopped tomatoes, parsley and olives. I’ve also heard of others adding crusty bread on the bottom of their bowl and pouring the soup over it.

For more soup creations, traditional and non, check out this link!

Hummus soup

Rated 5.0 stars by 1 users

Cuisine

Mediterranean

Author

Eleni Georges

Prep Time

5 minutes

Cook Time

100 minutes

Ingredients

Soup

500 g dry chickpeas
1 tsp baking sodap
3.5 L of water
2 tsp salt
4 tbs tahini
2/3 cup lemon juice
½ cup olive oil

Toppings

Olives
Chopped parsley
Diced tomatoes
Olive oil

Directions

Soak the chickpeas in a bowl with enough water to cover them for a minimum 12 hours and stir through the baking soda. The chickpeas will absorb the water and expand, so make sure there is enough water in the bowl to fully submerge them.them. Before you boil the chickpeas wash them well to remove any baking soda residue.e esu
Bring the water to a boil and add the soaked chickpeas, before reducing the heat to a simmer. The chickpeas will form a white foam which you will need to remove with a slotted spoon. Allow the chickpeas to simmer for about 1 ½ hours or until they are completely softened. The time may vary between the different packet brands.
Strain the chickpeas once cooked but reserve the liquid that the chickpeas were boiling in to be used to blend the soup. Return the chickpeas in the pot with the salt, tahini, olive oil and lemon juice. Then slowly pour some of the reserved liquid and begin to blend it all using an immersion blender.
Keep adding more liquid until you are happy with the consistency. As an indication overall I added 1.3L of the chickpea liquid, I prefer this soup to be thick. After you blend the ingredients, simply bring the soup to a boil and then remove it off the heat.
Serve the soup warm with the recommended toppings.

Recipe Note

Be mindful that the soup thickens further when colder. For the last step you may choose to use a heat proof blender as well, it just may get a bit messier as you need to blend the soup in batches.

For your information 500g dry chickpeas ended up weighing 1.2kg once cooked.

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