I thought it would be fun to venture a bit farther outside of our comfort zone, in order to show the true breadth of our hummus’ versatility. Using a similar technique as I did in creating the three bean pasta Faggioli last week; this Moroccan Spiced Chickpea Hummus Soup will utilize Kronos Roasted Garlic Hummus as a finishing ingredient, creating a robust and creamy mouthfeel.
You’ll start by heating olive oil in a large, heavy bottomed pot over medium heat. Add diced sweet onion and fresh garlic and sauté until the onions begin to turn translucent. Next add Kosher salt, ground black pepper, ground cinnamon, cumin, sweet paprika and cayenne pepper and sauté the spices for about a minute in order to release their fragrant oils. Next, add canned chopped tomatoes, chopped fresh collard greens, canned chickpeas, brown chicken stock and a dash of brown sugar. Bring this mixture to a boil, then reduce the heat to a simmer and cook gently for 45 minutes. Now turn the heat off and gently fold in Kronos Roasted Garlic Hummus until the soup becomes creamy and pinkish in color. Finish the soup with freshly chopped parsley and the zest of a fresh lemon.
I hope you give this one a try – I think you’re going to love it! Check back next week when Part III of “Soup’s On!” will focus on a hearty twist on a Mediterranean classic – Greek Chicken Soup.
-Chef Nick
