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Hummus soup? Well sort of

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maj54us Aug 31, 2013 11:48 AM

I asked earlier in this forum, what should we do with all the water left from boiling your own chick peas.

I was cooking with my wife making hummus when it hit me.
Hey why don't we use all the ingredients of hummus and make a soup out of it.

I must say that I was pretty impressed with myself. My wife was skeptic but she liked it.

the result was a very satisfying soup that will need some tweaks.

Basically to the 3 liters of boiled chick peas water I added.
1 cup lemon juice
4 grated garlic
1/2 cup tahini
2 cup chick peas

seasoned with
1/2 tea spoon cumin
1/2 spoon mediterranean all spice
salt
peper

The result was a lemony satisfying soup.

What do you think, How would you tweak this soup to make it even better?

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    small h RE: maj54us Aug 31, 2013 12:05 PM

    I make chickpea soup now & then, and I add smoked paprika and/or spinach and/or canned tomato to the ingredients you list. Minus the cumin and tahini. Not a big fan of cumin. Rosemary is a nice idea, also.

    1 Reply
    1. re: small h
      m
      maj54us RE: small h Sep 1, 2013 09:53 AM

      Thanks for he tips.Will try this nexttime.

      You should try the tahini it gave the soup creamy side and the taste of sesame was really nce.

    2. Ttrockwood RE: maj54us Sep 1, 2013 01:07 PM

      Um, mark bittman beat you to the punch line a few months ago- i made this and loved it, minus the feta cuz i'm anti-feta

      http://www.nytimes.com/recipes/101475...

      2 Replies
      1. re: Ttrockwood
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        maj54us RE: Ttrockwood Sep 1, 2013 06:25 PM

        @Ttrockwood: Thanks for the link. Mine was a hot sop. His is a cold soup.

        Will definitely try his version. But were back to square one with that recipe, what to do with 3 liters (+-3/4 gallon) of hummus water.
        He uses just water not the water from the boiled chick peas. So I feel that I'm still original and still experimenting ;) lol lol lol
        cheers

        1. re: maj54us
          Ttrockwood RE: maj54us Sep 1, 2013 09:33 PM

          I'm sure you could use the bean cooking liquid instead of water- the proportions and spices could be a good starting point for you.

      2. almond tree RE: maj54us Sep 1, 2013 09:17 PM

        Hawaij (Yemenite spice mix) might be a good addition if you can find it locally. Or make your own.
        You could also try adding some heat -- minced hot pepper or the like.
        What is Mediterranean all spice?

        2 Replies
        1. re: almond tree
          m
          maj54us RE: almond tree Sep 4, 2013 01:14 AM

          @Almond tree:
          I asked the store owner and he said the real name is "Lebanese 7 spices" even if there's 8 spices.

          A ready mix made from the following

          1/2 cup ground black pepper
          1/2 cup ground cumin
          1/2 cup paprika
          1/4 cup ground coriander
          1/4 cup ground cloves
          4 teaspoons ground nutmeg
          4 teaspoons ground cinnamon
          2 teaspoons ground cardamom

          1. re: maj54us
            almond tree RE: maj54us Sep 4, 2013 01:37 AM

            Interesting -- and somewhat similar to the hawaij I suggested.
            Another idea: what about sprinkling with za'atar after serving?

        2. p
          pavlova RE: maj54us Sep 4, 2013 05:43 AM

          I cook a lot of chickpeas and I use the water as stock in many kinds of soup. I salt the chickpeas 30 min or so before they are done cooking and I find the liquid to be very tasty. Sometimes it even gels like chicken stock.

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