This Hummus & Chicken Soup recipe is your new favourite thing.
If you haven’t tried putting hummus in your chicken soup, then you need to start doing it. This hummus and chicken soup recipe will show you how you can incorporate some hummus into your soup.
A stunning chicken and vegetable soup with the added bonus of a generous amount of hummus. Hummus makes for a creamy soup and has some stunning thickening qualities. Not only does it give the soup a beautiful texture, but it also brings some incredible health benefits.
With added protein and fibre, the chickpeas in the hummus also pack a punch of calcium and potassium. If you already have hummus in the fridge, then you can add your lovely home made hummus to the soup but this recipe also works with store bought hummus. Although we would highly recommend making your own hummus, as it is much lighter and creamier and you know exactly what is in there.
Now lets talk about the chicken. You can use a BBQ chicken from your local supermarket, or cook the chicken at home. If you are cooking at home, go for a boneless piece such as a breast. The chicken is going to bring a lot of tastiness to this soup so be sure to grab a decent piece or a well seasoned BBQ chook. Also you can season the chicken because the taste transfers well into the soup, so don’t be afraid to put some chicken seasoning in there.
You can choose any vegetables you like in this soup, depending on what you fancy and what you have in the fridge or freezer. We can recommend that capsicum and broccoli go really well here. The soup also has brown rice to give it that extra punch.
You will need the following ingredients for this recipe.
1 x BBQ chicken from the supermarket deli or 1 large chicken breast which has been seasoned, then cut into pieces and fried in olive oil
Half a cup of Hummus (home made preferred but store bought is ok)
1 Green Capsicum
1 Cup of Fresh Broccoli
1 Cup of Brown Rice (Cooked)
2 Cups of Chicken Broth
Put the chicken broth, brown rice and hummus into a large saucepan and mix together. Bring gently to the boil and add capsicum & broccoli. Simmer gently for 10 minutes until vegetables are cooked but firm. Don’t let them get floppy.
This simple 5 minute hummus recipe can be prepared so fast, we call it five minute hummus! There are so many variations and so many people have tweaked the recipe to suit their tastes, that most of the ingredient amounts are more of a guide. Some people like more lemon, some like less. Some like fresh lemon (yes please!) while others prepare lemon juice from a bottle. So with this in mind, our simple recipe is a good place to start and you can build on it as you go.
All hummus contains chickpeas as it is a chickpea dip and guess what? It’s super healthy so you will find this dip will go with more types of diets or weight loss programs. And with so many ways to make this your own, you will find yourself going back to this dip every time.
Whether you go for a thicker or more watery consistency, we recommend you use entire cans of chickpeas and you can play with the other ingredients to taste. For example you can add more lemon or less tahini if you are using it. If you begin with a definite about of chickpeas then you have a good starting place and can add or subtract from there.
When you are making it, try using some of the juice from the can, as this can give it a bit more flavor and most people find the taste agreeable. There are also endless ways to present it depending on where it will be eaten. Now, let’s get ready to make it!
1 x can of chickpeas – drained and rinsed – Keep a portion of the juice to use in the dip.
2 x small cloves of fresh garlic – We prefer fresh but you can use prepared garlic if you prefer.
Olive Oil – Half for the dip and the rest for a garnish
Half a Lemon – or you can use a tablespoon of lemon juice from a bottle
2 x Tablespoons of Tahini dip if you are using it
½ teaspoon of ground cumin – you can use less or more depending on your taste
½ teaspoon of paprika or sumac – you can use less or more depending on your taste
Pinch of salt – depending on your taste, you might want to leave this one out.
Mix all ingredients (except olive oil and sumac) in your food processor and slowly add olive oil to get a good consistency. Add a little bit of water if you prefer it thinner.
Transfer dip to a serving bowl or plate and smooth over the top with the back of a spoon. Sprinkle sumac over the top for a nice contrast.
Pour olive oil over the entire top of the dip.
Serve with some black olives and flat breads or with some chopped fresh parsley and some whole chickpeas for decoration.
This Banana Hummus recipe is perfect for banana lovers everywhere. You just need to combine ripe banana with your traditional hummus mixture to give it a delicious and unique flavour. Aside from banana other fruits like avocado and strawberry are also used as a hummus ingredient. You can mix it up depending on who is going to eat it. Kids seem to love the banana hummus taste and it lends itself well to nutella and crackers. Just sayin.
About this Banana Hummus Recipe
For this recipe, you will really only spend 1-2 minutes to prepare this hummus variation. It usually takes around 5 minutes in the food processor and it can be served to 12 people. How amazing is that? So to make a yummy and sweet hummus dip for your loved ones. You can use bananas that are ripe and/or spotty. Bananas at this stage are really good for you and are usually wasted in banana bread which cooks the banana, making it lose a lot of it’s nutrients. Using it in a hummus is essentially eating it raw, maintaining all of the best things from the banana.
Mashed ripe banana
1 can garbanzo beans or chickpeas
1 tbsp tahini
1 tbsp garlic, minced
1 tbsp lemon juice
0.5 tsp cinnamon
0.25 tsp each cumin and chili powder
A dash each of ground cloves, ginger, and nutmeg
Water as needed
Rinse and drain garbanzo beans or chickpeas.
Place all the ingredients in a food processor.
Blend until the mixture becomes smooth, adding water to achieve the desired consistency and removing excess as needed.
This banana hummus recipe is truly as easy as 1 2 3 to prepare. Now you can use it as a spread and share it with your neighbors or for a quick solution when company arrives. They will definitely ask you for the recipe.
The Roasted Carrot Hummus recipe is going to change your perception of hummus forever. When we talk about hummus, often times people just assume you can only eat it plain. This is so far from the truth and the basic hummus recipe can be varied in so many ways its not funny.
Hummus is easy to make, and everybody loves it. Adding roasted carrot to your hummus can give it an unusual kick not to mention a bright, orange colour. Add Roasted Carrot Hummus immediately to your must try list of hummus recipes.
Behold the roasted carrot hummus recipe.
400 grams of carrots
½ x 400 grams tin of chickpeas
1 clove of garlic, peeled
2 tablespoons tahini
4 tablespoons olive oil
1 teaspoon ground cumin
juice of ½ a lemon
a pinch of salt
a pinch of freshly ground black pepper
Preheat the oven to 200° C
Cut the carrots into bite size pieces at any shape. Place them in the oven for 20-25 minutes.
Rinse and drain the chickpeas.
Fine chop the garlic.
Add all the ingredients into the food processor.
Pulse to mix the ingredients well.
Add salt and pepper when needed.
Your roasted carrot recipe is now good to serve. Its perfect as a dip, sandwich spread and even goes well on your favorite salad as a dressing. Enjoy your hummus!
This sweet corn hummus recipe is a real hit with the kids or for those guests who enjoy a surprise twist on a classic recipe. Adding variations to hummus recipes is a great way to still get the nutrients that hummus gives you, and adding a familiar or new taste to add to the excitement.
Sweet corn is packed with nutrients such as fibre and protein as well as being a good source of vitamin C. If you are watching your weight, this can be a very filling dip for cucumbers and carrots.
Sweet corn is particularly popular in North America and is used in many recipes both new and traditional. Sweet corn is also used widely in Asian cooking, with chicken and sweet corn soup being a Chinese staple soup. Sweet corn can be used in such a wide variety of dishes, we feel that it has a place in hummus for an interesting and surprising variation. So why not add some sweet corn to your basic hummus recipe? Follow this easy to prepare sweet corn hummus recipe for your next party.
You will need the following items: food processor, plate or bowl, spatula or spoon, and all the ingredients.
3 cups sweet corn on the cob
8 gloves garlic
1 can chickpeas
½ cup extra virgin olive oil
Salt and pepper
Peel the garlic cloves and chop finely.
Rinse and drain the chickpeas.
Peel of corn husk and remove hairs. Remove corn from the cob, scrape off all the pulp.
Combine all the ingredients in a food processor except the lemon juice and olive oil.
While mixing, slowly add olive oil and squeeze lemon juice.
Pulse to mix well. Stop when the hummus reaches your desired consistency.
Add salt and pepper to taste.
Transfer your hummus into a bowl or plate using spatula or spoon. Serve with mini pita and veggies.
With so many hummus variations the Lemon Ginger Hummus Recipe is a good one try. If you are looking for a unique and healthy dip, this lemon ginger hummus recipe has many health benefits. A little on the unusual side, this dip has a zing you won’t soon forget.
What about Hummus
Hummus tends to be high in salt and fat but doing a lighter version can also be enhanced in many ways – a dip for veggies, on sandwich, on pizza and a great addition to a cooked pasta dish. Hummus basically makes everything more delicious. So let’s get started with this unique hummus recipe!
1 19-oz can chickpeas (reserve liquid)
1/4 cup liquid from the can
1/4 cup lemon juice
1 medium clove garlic
1/4 tsp ground cumin
2 tsp fresh ginger, peeled and minced
Rinse and drain the chickpeas.
Put chickpeas along with all the ingredients in the food processor.
Pulse until smooth.
Transfer it to a bowl.
Super easy and quick to prepare right? Be sure to serve your lemon ginger hummus with veggies, pita wedges or crackers.