≡ Menu

Hummus Soup + Giveaway Winner

mqfv hummus soup mc

Today’s post is about soup because, well, it’s soup weather!  This time of year, my kitchen usually has a continuing rotation of our favorite bean or lentil soups with lots of vegetables.

Sometimes, however, I just want a quick and easy soup that is also creamy, delicious, and protein-rich.  My recipe for Hummus Soup checks all those boxes and more.

It has all the flavors you love in a good hummus, takes less than 20 minutes to get on the table, and has the added crunch factor with homemade pita croutons. This rich and flavorful soup is from my favorite “quick-fix” book: More Quick-Fix Vegan.  It makes four small servings or two large meal-sized servings.  The recipe doubles easily. (recipe photo by Melissa Chapman)


Hummus Soup with Pita Croutons
To make it even quicker, garnish with storebought pita chips instead of making your own. This recipe is from More Quick-Fix Vegan by Robin Robertson © 2014.
Serves 4

2 pita bread loaves
Olive oil (optional)
1 1/2 cups home-cooked chickpeas, or 1 (15.5-ounce) can, drained and rinsed
2 cloves garlic, chopped
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
2 tablespoons sesame tahini
2 tablespoons freshly squeezed lemon juice
2 cups vegetable broth
2 tablespoons minced fresh Italian parsley or cilantro

Preheat the oven to 350°F. Carefully slice each pita bread into two circles with a serrated knife. Lightly brush olive oil onto the inner side of each circle. Cut the pita circles into 1-inch strips, then stack the strips and cut them into 1-inch squares. Arrange the pieces on a baking sheet in a single layer, oil side up. Sprinkle with salt to taste. Bake until golden brown, about 10 minutes. Set aside.
In a high-speed blender or food processor, combine the chickpeas, garlic, cumin, cayenne, and 1/4 teaspoon of salt. Process until finely minced. Add the tahini, lemon juice, and broth, and process until smooth, scraping down as needed. Taste and adjust the seasonings. If serving at room temperature, transfer the soup to bowls; if serving warm, transfer to a saucepan and heat gently over low heat, stirring, until just hot, then transfer to bowls. Garnish with the pita croutons and parsley.


COOKBOOK GIVEAWAY WINNER!!!!    I want to thank everyone who entered my giveaway to win The Vegetarian Flavor Bible by the brilliant Karen Page.  The winner of the giveaway has been chosen at random and it is:  Michelle P.  Congratulations, Michelle! Please email me with your address so the book can be on its way to you!




{ 0 comments… add one }

Leave a Comment