Crazy Good Hummus Soup Food

HUMMUS SOUP

Steps:

• Heat 1 tablespoon olive oil in a large saucepan over medium. Add onion and garlic; cook, stirring often, until tender, about 4 minutes. Add vegetable stock, 1 3/4 cups water, and 1 teaspoon salt; bring to a simmer. Set aside 1 cup chickpeas; add remaining chickpeas to stock mixture. Cover and reduce heat to medium-low; simmer 10 minutes.
• Meanwhile, heat 1 tablespoon oil in a small skillet over medium-high. Add reserved 1 cup chickpeas; cook, stirring occa­sionally, until toasted and browned, 8 to 10 minutes. Stir in cumin and remaining 1/8 teaspoon salt.
• Pour stock mixture into a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process until smooth. Add tahini and lemon juice; process until smooth. Ladle soup into 6 bowls; drizzle with remaining 2 tablespoons oil, and sprinkle with cheese and toasted chickpeas.

CRAZY GOOD HUMMUS SOUP

Steps:

• If using dried beans: Soak beans overnight.Drain and rinse. Cook for about 90 min.
• In a large pot melt 1 tbsp of coconut oil. Add in the chopped onion and heat over medium for several minutes, stirring often. After a few minutes, add in the minced garlic and stir on low heat.
• Add in paprika, turmeric, salt and fresh ground pepper. Stir for another minute or two, careful not to burn, adding little bit of water if necessary.
• Now add in the chickpea, carrots and vegetable broth. Stir well and bring to a boil. Once it boils, reduce heat to simmer for another 15-20 minutes or until carrots are tender.
• Turn off the heat,carefully transfer soup into a high speed blender (vitamix).
• Add in tahini, lemon juice and lemon peel.
• Blend until smooth. Be very careful opening the blender as it could explode and splash you!
• Pour into bowls and serve with garnish ( cilantro, parsley, lemon juice, paprika)

MUSHROOM-HUMMUS SOUP

Steps:

• Heat the olive oil in a medium saucepan over medium-high heat. Add the shallots and cook until soft, about 3 minutes. Add the mushrooms, season with salt and pepper, and cook until the liquid from the mushrooms evaporates, about 15 minutes. Add the garlic and cook 1 minute. Add the madeira wine and cook 2 minutes, scraping up any browned bits. Add the broth and thyme; simmer gently, stirring occasionally, about 30 minutes.
• Discard the thyme sprigs. Stir the hummus into the soup. Transfer half of the soup to a blender and puree (remove the filler cap to let steam escape), then return to the saucepan and simmer 15 more minutes. Remove from the heat, stir in the lemon juice and season with salt and pepper. Mix the lemon zest, parsley and scallions in a small bowl. Ladle the soup into bowls and top with the yogurt and lemon-parsley mixture.

HOW TO MAKE SUPER CREAMY HUMMUS

Steps:

• Drain the chickpeas over a colander, reserving the liquid in a bowl. Skip to step 5 if not removing the skins from the chickpeas.
• To remove the skins for creamier hummus: rinse the chickpeas and add them to a small microwave-safe bowl.
• Toss the chickpeas in 1 ½ tsp. baking soda and microwave them for 90 seconds.
• Pour the hot chickpeas into a large bowl and cover with cool water. Gently rub the chickpeas between your hands to remove the skins. Drain off the water with the skins, and repeat the process until all the skins have been removed. It may take 4-5 changes of water.
• Add the chickpeas (with skins on or off), ¼ cup of chickpea liquid from the can, and all other ingredients to a food processor or blender and blend until completely smooth, about 60 seconds. If things aren't moving around very well, you can add 2 extra tbsp. at a time of the chickpea liquid.
• Taste and adjust seasoning if necessary. Serve with crackers, chips, veggies, or as a sandwich spread.