Hummus Soup


4 cups of water
4 tablespoons of olive oil, approx
3 cans of organic chickpeas, drained
6 tablespoons of sesame tahini
3 cloves of garlic, minced
2 cups whole lemons, cut up and squeezed into the soup or ½ of lemon juice
2 teaspoons of cumin
2 teaspoons of tumeric
4 teaspoons of curry powder, approx
4 teaspoons of cinnamon


Place water into a medium-sized pot. Chop up the garlic and add it to the pot, cover, and let boil for 10-15 minutes. Add the chickpeas and tahini, along with the salt, pepper, cumin, curry, cinnamon, and tumeric and let cook for another 20 minutes. Turn off the flame and blend (either with a hand blender or regular one). Top off with various seasonings and a drizzle of tahini for a garnish.


40.0 servings


Friday, September 24, 2010 - 3:56am


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