Hummus Soup

Maggie May Schill


This is a vegetarian soup I was messing about with a few month back. It is pretty healthy and pretty flavorful. A lot of vitamins are packed into this thick creamy soup.

★★★★★ 1 vote
10 Min
40 Min
Stove Top


2 Tbsp
peanut oil
1 c
hummus, plain
1 c
fresh portabello mushrooms, chopped
2 medium
shallots, minced
2 sprig(s)
thyme, fresh
1 medium
bay leaf
6 c
vegetable broth
4 clove
garlic, minced
1 Tbsp
lemon zest, grated
1/2 c
greek yogurt, plain
2 medium
green onions
1/4 c
rice wine
1/2 tsp
1 Tbsp
parsley, fresh chopped
salt and pepper to taste


1Heat a dutch oven or large sauce pan up over medium heat. Add peanut oil and bring it up to temperature. Add in shallots and cook until translucent...about 3-4 minutes.
2Add mushrooms to the pot. Salt and pepper the mushrooms and stir occasionally for about 10-15 minutes, or until their liquids start to yield out.
3Add garlic and stir. Cook for about a minute or so more, then add your rice wine. Deglaze the pan with the rice wine.
4Add in broth, along with the thyme, bay leaf and turmeric. Stir then cover pot for a half-hour.
5Pull out thyme sprigs and bay leaf and discard them. Stir in hummus. Cook for about 2 minutes longer.
6Stir in yogurt, lemon zest, parsley and green onions.
Salt and pepper to taste and serve hot.

Side note: I sometimes like to serve this soup as a puree, but it is up to your preference if you like it chunky or not.

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Greek
Dietary Needs: Vegetarian