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
  • 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
  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.
Adapted from The New York Times
Recipe by Joanne Eats Well With Others at