Pinterest

53
Print

70
Save

34
Facebook

7
Email

16

Fresh Mediterranean Hummus Soup

Name: Fresh Mediterranean Hummus Soup
Prep time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 2 tablespoons butter; 2 cups diced yellow onions; 1 medium yellow bell pepper, chopped; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 3/4 teaspoon salt; 1/8 teaspoon ground red pepper (cayenne); 1 can (19 oz) Progresso™ chick peas, drained, rinsed; 4 cloves garlic; 3 cups Progresso™ vegetable broth (from 32-oz carton); 2 tablespoons tahini paste; 1 tablespoon fresh lemon juice; 1 plum (Roma) tomato, diced; 1/2 cup crumbled feta cheese (2 oz); 1/2 cup plain yogurt; 1/4 cup chopped fresh cilantro leaves; 1/4 cup chopped fresh Italian (flat-leaf) parsley; 1 lemon, cut into wedges

0 Ratings

0 Comments

Prep 40 min
Total 40 min
Servings 6

If you ever wanted to eat hummus for dinner, now’s your chance. This vegetarian soup is a Mediterranean feast in a bowl with falafel flavors, fresh peppers and seasonings like cumin and cayenne. Serve with toasted pita wedges for dipping, and add fresh veggies and a generous helping of feta cheese on top. MORE+ LESS-

By Tablespoon Kitchens

Updated November 9, 2018

Make with

Progresso Broth

Ingredients

Soup

tablespoons butter

cups diced yellow onions

medium yellow bell pepper, chopped

teaspoon ground cumin

teaspoon ground coriander

3/4

teaspoon salt

1/8

teaspoon ground red pepper (cayenne)

can (19 oz) Progresso™ chick peas, drained, rinsed

cloves garlic

cups Progresso™ vegetable broth (from 32-oz carton)

tablespoons tahini paste

tablespoon fresh lemon juice

Toppings, as Desired

plum (Roma) tomato, diced

1/2

cup crumbled feta cheese (2 oz)

1/2

cup plain yogurt

1/4

cup chopped fresh cilantro leaves

1/4

cup chopped fresh Italian (flat-leaf) parsley

lemon, cut into wedges

Steps

Hide Images

1

In 5-quart Dutch oven, melt butter over medium-high heat. Add onions, bell pepper, cumin, coriander, salt and red pepper; cook 6 to 8 minutes, stirring frequently, until onions are tender. Stir in chick peas and garlic; cook and stir 1 minute.
2

Stir in broth; heat to boiling over high heat. Cook and stir 1 minute. Remove from heat. Stir in tahini.
3

In blender, place half of mixture at a time. Cover; blend on high speed 1 to 2 minutes or until smooth. Stir lemon juice into entire mixture. Top with tomato, feta cheese, yogurt, cilantro and parsley; serve with lemon wedges.

Expert Tips

Tahini is roasted sesame seed paste, and much like natural nut butters, it should be thoroughly stirred before each use. Cover and refrigerate up to 3 months.
For this soup, the toppings are everything. Fresh, bright and fun—they add beauty and flavor that can’t be beat.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cup

Calories: 170
Calories from Fat: 80

% Daily Value

Total Fat: 9g; 14%
Saturated Fat 4 1/2g 22% Trans Fat 0g
Cholesterol: 20mg; 7%
Sodium: 680mg; 29%
Potassium: 270mg; 8%
Total Carbohydrate: 15g; 5%
Dietary Fiber 3g 11% Sugars 6g
Protein: 5g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 45%; 45%
Calcium: 15%; 15%
Iron: 8%; 8%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;