Fresh Mediterranean Hummus Soup By Dapur Sinolin


  • 2 tablespoons cooking oil Sinolin
  • 2 cups diced yellow onions
  • 1 medium yellow bell pepper, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¾ 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

Toppings, as Desired

  • 1 plum (Roma) tomato, diced
  • ½ cup crumbled feta cheese (2 oz)
  • ½ cup plain yogurt
  • ¼ cup chopped fresh cilantro leaves
  • ¼ cup chopped fresh Italian (flat-leaf) parsley
  • 1 lemon, cut into wedges


  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.

Leave a Reply

Your email address will not be published. Required fields are marked *