Recipe: Simple Hummus and Carrot Soup
My kids love hummus. But they have a strange habit – they will only eat it with a spoon.
They won’t eat it spread on pita bread.They won’t eat by dipping in veggies. Just hummus with a spoon.
However, this past weekend – a break through. In honor of my daughter eating a carrot dipped in hummus for the very first time, I made: Simple Hummus and Carrot Soup
But both kids hated my soup. Their objection? It’s not hummus.
You can’t please all of the people all of the time. I think I still get points from somebody somewhere for trying.
I’ll play pro-soup advocate. I really like this quick and easy homemade “after work” soup. The night before, I washed and chopped the carrots and red bell pepper to make prep time even faster. I had half a red bell pepper from our Salmon Patties with White Beans and Sesame Crust, so into the soup it goes.
This is a thin soup, not thick like hummus. Still filling – very garlicky. A good thing from my point of view. Adults and teenagers who love garlic may want to try this soup. Easily made vegan – you can try vegan cream cheese, or try skipping it.
Simple Hummus and Carrot Soup
Recipe by Striving Bean
Inspired by “What’s Cooking” Bean and Roasted Garlic Soup (which by the way is delicious)
- 1 – 15oz. can of Chick Peas (Garbanzo Beans), low sodium
- 1 or 2 cloves of fresh garlic (depending on your tastes)
- 1 Tablespoon olive oil
- 2 Tablespoons lemon juice
- 1/4 cup (0.25 cup) tahini (sesame paste, often found near peanut butter or in health food aisle)
- 1 oz. cream cheese
- 3 cups vegetable broth
- 1 cup carrots (washed and peeled), sliced into thin halved rounds (about 1 large carrot or 2 medium carrots)
- Half of a red bell pepper, roughly chopped (about 1 cup), seeds and stem removed.
- Canned chickpeas – rinse and drain well.
- In a food processor, blend chick peas, garlic, olive oil, lemon juice, tahini, and cream cheese. Add 1 cup of broth, a bit at a time. Blend again.
- Pour mixture into soup pot. Add the rest of the broth. Bring to a boil.
- Reduce heat to low. Add sliced carrots.
- Simmer for 10 – 15 minutes whisking constantly, until carrots soften.
- Add chopped bell pepper. Simmer until bell pepper softens, but not mushy (another 5 minutes).
- Serve – garnish with fresh chopped parsley
- Serve with warm tortillas or warm pita bread.
Our family weighs in:
- Son hated it
- Daughter hated it
- Husband liked it (whew)
- I liked it (I love garlic and homemade soup)
- Feel free to modify with more herbs and spices (saffron, cumin, coriander, garnish with fresh choped parsley) for your family’s tastes.
- If the sight of red bell pepper freaks your kids out, you can easily remove it from the soup when serving in bowls.
- If you are using cooked chick peas instead of canned, save the bean broth. Bean broth can replace some of the vegetable broth.
- If you’d like to use cooked beans, one 15 ounce can of drained beans equals about 1-2/3 cups (1.66 cups) cooked beans.