Hummus b’il Kammun is velvety smooth. The smoky blend of cumin, paprika, harisa and garlic make this soup a wintertime treat. As a special bonus, this soup is vegan. Add extra harissa to make it truly spicy.
| Servings | Prep Time |
| 2-4 people | 5 minutes |
| Cook Time |
| 65 minutes |
|
|
|
|
Hummus b’il Kammun is velvety smooth. The smoky blend of cumin, paprika, harisa and garlic make this soup a wintertime treat. As a special bonus, this soup is vegan. Add extra harissa to make it truly spicy.
|
Ingredients
- 2 15 oz canned chickpeas , drained and rinsed (or 3 cups prepared, dried chickpeas)
- 4 cloves garlic , crushed
- 1/4 cup olive oil
- 1 tsp ground cumin
- 2 tsp paprika
- 1 tsp harissa , (or more to taste for heat)
- 2 Tbsp tomato paste
- 1 quart cooking water
- salt
- pepper
Servings: people
Units:
Instructions
- In a large pot over medium heat, add garlic, olive oil, cumin, paprika, harissa, tomato paste, salt and pepper. Cook 5 minutes, until fragrant.
- Add water and chickpeas (reserve 1/4 cup chickpeas for garnish if using shallow bowls). Stir to combine and return to a simmer.
- Use an immersion blender to make a coarse puree. Simmer gently, uncovered for an hour. Stir occasionally.
- Puree again, this time getting the soup perfectly smooth (you may also use a blender). More water may be added until desired consistency is achieved.
- Ladle into serving bowls. Garnish with a drizzle of olive oil, and if using shallow bowls, reserved chickpeas.
- Serve with warm, crusty bread.
Recipe Notes
Much like chili, our soup benefits from a day of rest while the flavors deepen. When reheating, thin to desired consistency with a little water.