Israeli Hummus Soup Recipe
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- Type
- Vegetarian
- Level
- Easy
- Prep Time
- 10 Minutes
- Total Time
- 1 Day
- Yield
- 6 Servings
Tools You Will Need:
large pan with cover
blender or food processor
garlic press
cup measure
tsp. measure
tbsp. measure
garlic press
cup measure
tsp. measure
tbsp. measure
Ingredients:
8 C uncooked chickpeas or 4½ C canned and drained chickpeas
5 C vegetable stock
3 garlic cloves, pressed
1½ tbsp. tahini (sesame paste)
4 tbsp. freshly squeezed lemon
4 tbsp. freshly grated Parmesan cheese
1 tsp. salt Italian parsley for garnish
Fresh thyme leaves for garnish
5 C vegetable stock
3 garlic cloves, pressed
1½ tbsp. tahini (sesame paste)
4 tbsp. freshly squeezed lemon
4 tbsp. freshly grated Parmesan cheese
1 tsp. salt Italian parsley for garnish
Fresh thyme leaves for garnish
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1. Soak uncooked chickpeas in pan covered with water overnight or for 12 hours.
2. If using cooked chickpeas, drains and rinse 3-4 times.
3. Bring vegetable stock to a boil.
4. Add chickpeas and salt and cover.
5. Simmer on a low heat for 2 hours or until the chickpeas are tender.
6. If using canned chickpeas, simmer for only 10 to 15 minutes.
7. Cool soup until it is safe to place in food processor or blender.
8. Puree soup adding garlic, tahini and lemon juice.
9. Pour mixture back into pot.
10. If too thick, add additional vegetable stock or water.
11. Add Parmesan cheese and cook for 10 minutes.
12. Serve hot with parsley and thyme garnish.
2. If using cooked chickpeas, drains and rinse 3-4 times.
3. Bring vegetable stock to a boil.
4. Add chickpeas and salt and cover.
5. Simmer on a low heat for 2 hours or until the chickpeas are tender.
6. If using canned chickpeas, simmer for only 10 to 15 minutes.
7. Cool soup until it is safe to place in food processor or blender.
8. Puree soup adding garlic, tahini and lemon juice.
9. Pour mixture back into pot.
10. If too thick, add additional vegetable stock or water.
11. Add Parmesan cheese and cook for 10 minutes.
12. Serve hot with parsley and thyme garnish.
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