A refreshing hummus soup topped with an heirloom tomato salsa that is absolutely bursting with fresh flavor.
Hummus Soup with Heirloom Tomato Salsa

Every once in a while I put recipes on my meal plan that I KNOW I’ll hate.

Anything with beets or mushrooms or fennel. Gazpacho. (But never celery. NEVER. EVER. CELERY.)

Why do I do this?

Maybe I like a challenge. Maybe I’m crazy. Who can say really? (Don’t ask my husband, though. He will definitely have opinions.)

Hummus Soup with Heirloom Tomato Salsa

And eevvveerryyyy  once in a blue moon I surprise myself and end up loving something that I’m sure I’ll despise. (<– yup, that. That’s why I do it.)

Which is exactly how I ended up here posting this COLD SOUP, which absolutely blew my mind.

Normally cold soup sends chills of disgust down my spine, but somehow someway I convinced myself to make this and I will never be the same. In the best way.

Hummus Soup with Heirloom Tomato Salsa

Imagine if you took the best hummus, thinned it out a bit, and then topped it with the freshest heirloom tomato salsa.

Yep, that’s this.

It comes together quick snap and is so incredibly simple, yet so incredibly delicious. That being said, I have to warn you that because this is so bare bones it will only be as good as the ingredients you put in it. I cooked my chickpeas from scratch and it really makes the difference. Of course, that adds time to the recipe, but it is 99% hands off and you can get it done on a weekend (what will you be doing anyway, #quarantinelife) and then throw the soup together in less than 10 minutes on a weeknight. BAM. Love it. Making it again this weekend.

Hummus Soup with Heirloom Tomato Salsa

Hummus Soup with Heirloom Tomato Salsa
 
A refreshing hummus soup topped with an heirloom tomato salsa that is absolutely bursting with fresh flavor.
Yield: 4 servings
Ingredients
  • 2 cups chopped heirloom tomatoes
  • 2 cups chopped cucumber
  • ½ cup red onion
  • 3 tbsp olive oil, divided
  • salt and black pepper, to taste
  • 3 cups cooked or canned chickpeas
  • 3 tbsp lemon juice
  • ¼ tsp ground cumin
  • 2 garlic cloves
  • ¼ cup tahini
Instructions
  1. In a large bowl, combine the tomatoes, cucumbers, red onion, 2 tbsp of the olive oil, salt and black pepper. Season to taste and set aside.
  2. In a high-powered blender, combine the chickpeas, lemon juice, 1 tbsp olive oil, cumin, garlic, tahini, salt, and black pepper. Gradually add 1 cup of water and blend until smooth until it is smooth and thin enough to be pourable. Season to taste with lemon juice, salt, and black pepper.
  3. Pour into serving bowls and top with the tomato salsa.
Notes
Adapted from The New York Times

 

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4 Responses to Hummus Soup with Heirloom Tomato Salsa

  1. Kate says:

    I do enjoy cold soup in warm weather.

  2. Pam says:

    YUM!!! I think it looks amazing.

  3. CB says:

    Sooo….I’ve never cooked a chickpea in my life, although I love them. Tips on cooking them myself?

    • joanne says:

      Basically, I always soak them in a big bowl of water overnight the day before I want to cook them. If you have an Instant Pot (or other electric pressure cooker), you can cook them in there. Add the chickpeas, enough water to cover them by two inches, a big pinch of salt, and two bay leaves to the bowl of the instant pot. Then I cook them on high for 12 minutes and let the pressure naturally release. If you’re going to cook them on the stovetop, then pour them into a big pot with enough water to cover them by two inches, a big pinch of salt, and two bay leaves. Bring the water to a boil and then lower to medium low and simmer for about 1 hour or until they are tender.

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