Thanks for your comments on my recap of Oprah’s Vegan Challenge. Even though it is a deeply personal subject, I respect that we can share all kinds of viewpoints on the matter. Whether you liked the show or not, the show created a buzz and it has brought attention to an area that I think needs to be explored in more depth. I would love to see a follow up show explaining the vegan lifestyle and showing all of the wonderful recipes that you can make free of any processed fake products. That would be great!
Hummus lovers, this soup is for us.
When I saw this recipe for Garbanzo bean soup over at Kalyn’s Kitchen, I knew that I had to make it immediately. After wiping the drool from my face and reading over the ingredients, I concluded that it is basically hummus in soup form and I suspected it would bring my addiction to a whole new level.
I thought, Yes, this is just what I need to stop spoon feeding myself homemade hummus straight from the food processor.
Then I made this soup and I realized that I was now spoon feeding myself hummus soup straight from the blender…
I guess there is really no hope for me when it comes to hummus in any shape or form.
Garbanzo Bean Soup
Creamy, smooth, and comforting hummus in soup form. ‘Nough said.
Adapted from Kalyn’s Kitchen.
Yield: 3.5 cups (2 good servings)
- 1 tbsp extra virgin olive oil
- 1 medium onion, finely chopped (made 1 cup)
- 1 tbsp fresh lemon juice, plus reserve the rest for garnish
- Two 15 oz cans of chickpeas (about 3-4 cups), drained and rinsed
- 1 cup vegetable stock (I used full-sodium)
- 1 cup water
- 1 tbsp tahini (probably optional)
- 2 cloves garlic, minced
- 2 large bay leaves
- 1 tsp. ground cumin
- 1/2 tsp. kosher salt, or more to taste
- Fresh ground black pepper to taste
- Olive oil + paprika + lemon juice + lemon zest, to garnish before serving
1. In a large skillet, add in 1 tbsp of extra virgin olive oil. Add in the 1 cup of chopped onion and heat over medium for several minutes, stirring often. After a few minutes, add in the minced garlic and stir. Reduce heat to low if necessary to avoid burning.
2. After about 6-8 minutes of cooking the onion and garlic, add in 1 tsp cumin, 1/2 tsp kosher salt, 2 bay leaves, black pepper, and 1 tbsp fresh lemon juice. Stir well and continue to cook over low-medium heat for another 4-5 minutes.
3. Now add in the 1 cup of vegetable broth (full sodium), 1 cup water, 1 tbsp tahini, and 2 cans of drained and rinsed chickpeas. Stir well and bring to a boil. Once it boils, reduce heat to simmer for another 5-7 minutes or so.
4. After simmering, remove from heat and let stand for a couple minutes to cool down slightly. REMOVE BAY LEAVES. Carefully pour the soup mixture into a blender and blend until smooth. Be careful not to burn yourself if it splatters!
5. Pour into two bowls and garnish with lemon zest, additional lemon juice, olive oil, and paprika. Serve immediately. Makes 3.5 cups.
The first time I I made this soup, I followed the original directions exactly, but I found the procedure very lengthy and time-consuming. For this second version, my goal was to simplify the recipe as much as possible. I am really happy with how it turned out.
The first thing you do is sauté the onion and garlic for about 7-8 minutes.
Add in the kosher salt, cumin, bay leaves, and 1 tbsp of lemon juice.
Stir well and continue to cook for a few more minutes.
Now add in the 2 cans of drained and rinsed chickpeas, 1 cup veggie broth, 1 cup water, and 1 tbsp of tahini. The tahini is probably optional by the way. I added it in because my favourite hummus has tahini in it.
I’m sure it would still taste good if you don’t have any!
I used full-sodium vegetable broth. If you use reduced-sodium, you will likely have to use more than a 1/2 tsp kosher salt, so always adjust to taste. If it tastes bland, you need more salt and seasonings.
Bring to a boil and then simmer for several minutes.
As I was cooking this, I thought, This soup is nothing special at this stage. It tastes OK and doesn’t really have any wow factor.
BUT…remove the bay leaves and then,
Pour it into a blender…
Throw on some fun toppings. Garnish with paprika, lemon juice + zest + wedge, and a drizzle of oil.
and the soup comes to LIFE!
It all made sense to me when I took my first bite.
It is creamy, smooth, and if you enjoy hummus you will love this soup. It goes lovely with a big hunk of bread too, but I’m sure that goes without saying!
It didn’t last a day in this house. I really have a problem.
Spoon feeding is highly encouraged. ;)
Oh and by the way, it is amazing warm and poured over a salad. It is almost like a vegan Caesar salad (if it had more garlic!).
Something tells me I have some shoveling to do…
No. Freakin. Way. Girl, I eat hummus with a SPOON, I don’t know why I never thought of this!! You are a genius, I am making this tonight in celebration of our first snow day in 7 years (our superintendent is from Alaska, go figure).
Thank you times a million for this recipe, Ang!! You are a gift from the hummus gods:)
Ha, when I saw this I literally thought: it’s hummus in soup form!! This looks fantastic!!!!
Hahaha. I was thinking that the soup was just pure hummus! It looks really good though. I would be tempted to dip pretzels, carrots, and sugar snap peas in it though.
Yum! This looks just like a traditional Greek soup I often make called Revithosoupa. It features the chickpeas in a puckery lemon-infused broth: http://anthimeria.com/2011/01/05/revithosoupa-greek-chickpea-soup-recipe/
Ohhh – this sounds fabulous, and so easy!
I can’t tell if this looks really good or kind of gross…. I have a feeling really good:-)
I do love hummus, but I’m not sure that I’m sold on it in soup form. I do think that if I made this, I’d leave half of it chunky and not blended, just to create some texture variation! I might have to give that a go!
If you like hummus you’ll LOVE this soup. Using the blender is what makes it ‘hummus’!
Double the batch and you’ll not Be sorry!
If I was on death row, this would be my last meal. With a slice of buttered crusty bread. And a glass of wine. Followed by a giant piece of flourless chocolate cake + almond ice cream.
It must be close to lunchtime… :)
Beautiful soup. I love that bowl!
I agree! Angela, you have some of the prettiest kitchen supplies and setups <333
Brilliant! I am obsessed with hummas :)
wow- just what the vegan world needs- hummus soup! yay!
“serve with massive amounts of crudites” ;)
this sounds so warm and delicious
This is so simple, yet so amazingly creative! I love it! Wish I’d thought of it. Now it’s perfectly acceptable to eat hummus by the spoonful!
Wow, you’ve outdone yourself w/ this one! I’m going to have to make it tonight!
Ah ha, yes… the first thing I thought of when I saw this was hummus. Delish. Gah, how I dream of having a vita mix in my life some day :)
Dreena Burton has a chickpea soup in one of her books that tastes just like warm, creamy hummus. I know I would love this dish just as much. Chickpeas are a superfood!!!
Hmmm, I had something in mind similar to this for lunch today! How does roasted red pepper garbanzo bean soup sound???
oh my goodness!!! Why didn’t someone think of this sooner….Hummus is one of my top 5 foods and now i get to eat an entire BOWl?! :)
Like Hummus Soup! It even looks like Hummus!
Do you find it difficult to find the ingredients you work with and eat if you live in a small town? Is it easy to get stuff?
great minds think alike – i created a recipe for the same soup last year! http://www.thewholeplate.com/hummus-soup
it’s one of my favorites, and it’s so adaptable – i’ve made different versions with cilantro, jalapenos, sundried tomatoes, or olives, and i’ve eaten it both hot in the winter and cold in the summer. you can’t really turn down an opportunity to eat hummus with a spoon, right? :)
Wow, that soup looks amazing! I am so pumped because I actually have all of those ingredients just sittin’ around! I am completely snowed in right now and think that making this soup will be the perfect way to enjoy the day!
I’m not sure I would like this in soup form, but as a warm salad dressing it looks delicious!
Angela: I have made one of your recipes nearly every day this past week – last night was definitely a keeper (sweet potato & black bean salad). I’m definitely going to have to put this one on the list for next week! Thanks for everything!!!
that looks soo creamy and delicious! i will definitely keep it in mind when i want to make a thick creamy soup and craving hummus :)
This does look like a giant bowl of hummus. I am all for a giant bowl of hummus!! Looks incredible!!
I think I would really like this on the salad! The crunch and the warmth would be perfect together. Brilliant!
For some reason, pureed soups get me excited in ways that pureed soup probably should not lol ;) it’s so comforting because it reminds me of really sophisticated baby food! anywho, I will definitely add garlic when I make it. I’ll let you know how it turns out
This seems to be a delightful soup…very healthy and nutritious too !
Ooo I predict big things for this soup! Like, VOO big. Think of all the possible variations! :D
Wow, I’m really glad to know I’m not the only one who has such an intense addiction to hummus. I’ve still not tried making my own, but it will be on my project list as soon as possible. That, and this soup… which I may make tonight. Oh my goodness, I’m practically salivating at the thought…
Pretty sure my mom is going to pronounce me her favorite child after I make this for her :) She loves (!!) hummus and thick soups/stews, so this is perfect! Add to it all the intense weather we’re having and it’s the perfect recipe to keep her warm. Thanks, Angela!
Oooooh, I kind of want to make that RIGHT NOW. but I do not have any garbanzo beans. Next week though!
You should check out Oprah’s website if you hadn’t already :). it’s filled with info and stories and recipes on the vegan week! thanks for sharing that by the way, I wrote about it for my readers as well now in tomorrow’s post.
i, too, really appreciated reading all of the comments generated by your post about the oprah show, angela (good thing it’s a snow day here and i had the time!). it was so enjoyable to read all the differing viewpoints, and ideas…yet everyone expressed their thoughts respectfully.
dream idea!…you and/or mama pea on oprah, whipping up some vegan recipes! :)
good luck with the shovelling – it’s really coming down here again, too (waterloo)!
I second OSG on Oprah!
I never seen the whole episode and have to go back to read the post/comments – but the clip I did see really, really surprised me – picking up fake soy products in the grocery aisle! Really surprised me. Too bad – I would have thought the Writer would have been a little more conscious of that.
Wow I know what I’m having tomorrow!
Looks and sounds absolutely delicious! I have every ingredient in my pantry already so I’m thinking I will be making this soup very soon!
This sounds as good as it looks. I remember the first time I tried hummus. It involved me, my dorm and hummus. I didn’t leave for two days. Lucky for me I had both a bathroom and a refrigerator. Maybe I didn’t leave because I didn’t want to share, maybe I didn’t leave because I was in a hummus coma. I’ll never tell. I’m not ashamed. This soup will be made and devoured this week.
Hummus soup is a genius idea! I just made some hummus last week and it’s almost completely gone… soon the people at Sobeys are going to start looking at me funny for buying so many cans of chickpeas!! Thanks for the recipe Ange, and I hope you’re enjoying the snow day! :)
Oh, I’m torn! I actually have chickpeas simmering in my slow cooker right now because I was planning to make Gena’s sweet potato hummus tonight, but now I don’t know! This soup looks so yummy and something warm would be welcome as it’s still pretty chilly here.
No freaking way! This is amazing! Sign me up!
What a great idea! I loved the look of the finished product garnished with a lemon slice and paprika. I could almost taste it just looking at it!
This is my type of recipe in so many ways. Plus I have a Vita Mix now! I can’t wait to try this. Fresh lemon juice too, yes well done!
Mmm… you had me at “hummus soup”! I only have one can of chickpeas right now (and am not venturing out in this weather!), otherwise I would have made this today. Sounds so comforting.
Nice idea, and I’m sure it’s delicious but it sounds like fart-in-a-bowl…
Mmmm…yes!!! This looks just like hummus in soup form! Perfect!
This looks incredible!!! I love garbanzo beans!
This looks fabulous! And I just so happen to have a brand new jar of tahini downstairs. I do have one question: did you notice if the vita-mix was able to completely decimate the bay leaf, or should I take it out prior to blending to avoid any sharp edges? Or, for that matter, is the cooking time long enough that the bay leaf completely softens up? Thanks!
Oh thanks for reminding me, I actually removed the bay leaves before blending. I added this into the directions!
Oh YES!! I love hummus– I’m making some today, for the first time! Next– I’ll be trying this:) Thanks for the recipe!
That is so fun! Soup and shovelling!!
It makes me feel so much better to read about everyone else’s hummus addiction. I’m pretty sure hummus is coursing through my veins by this point. Can’t wait to try this out!