Hummus Soup
A light and refreshing, quick and easy way to use up leftovers of the ever-popular chickpea and tahini dip.
Perfect for a quick lunch or unusual first course, top each bowl with extra spices, chopped herbs, a drizzle of olive oil plus crunchy croutons if you like.
Ingredients
- 120 g hummus see blog post for a basic hummus recipe
- 75 - 150 ml warm water (boil a kettle then leave to cool a little) see Instructions
- salt to taste
- lemon juice to taste
Garnishes (choose any or all)
- croutons see Recipe Notes
- extra virgin olive oil
- ground sumac
- ground cumin
- Aleppo pepper
- paprika
- parsley or coriander leaf finely chopped
Instructions
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Put the hummus in a small saucepan and gradually whisk enough of the warm water to create the soup consistency you want.
Tip: rinse out the hummus container with some of the warm water to get all of it out and into the soup.
Season with salt and a squeeze of lemon juice to taste.
Bring to a gentle simmer then take off the heat and cool a little.
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Serve the soup just warm with some or all of the garnishes over each bowl.
Recipe Notes
Homemade Croutons. Toss small cubes of good firm bread in olive oil and a little salt. Cook in an air fryer preheated to 200C or in a conventional oven preheated to 220C / 200C Fan / Gas 7 / 425F. Depending on what size you made them and how many, the croutons should take 4 - 8 minutes to get golden and crispy in an air fryer, a few minutes longer in a conventional oven. Be sure to shake or turn the croutons now and then for even cooking.