Hummu(s)oup.

You know days when you crave something so bad that you make all sorts of delicious mental plans to nail it later that day for dinner? Well, I had one such day where all I wanted since morning was a bowl of hummus to add to my grilled veggies and turn in into a sammich that I’d fall in love with.

With the best of intentions, I chargrilled a couple of bell peppers, waited for them to cool down, peeled and sliced them. Boiled chickpeas, peeled them AND remembered to save the aquafaba! Peeled some garlic, added some olive oil, juice of half a lemon, added some tahini, and added the rest of the ingredients to the blender jar and blitzed them all together.

To get them to become a tad bit creamier, I wanted to add just a LITTLE bit of aquafaba. But as luck would have it, the jar lid slipped off my hands and a whole lot of it spilled in to the blender jar. I almost cried, no kidding. Yep.

Thankfully, good sense (taste) prevailed and I did not cry. Instead, I blended it all together to a nice soupy consistency. Transferred it to a pan and brought it to a boil.

Turned it off. Seasoned it with salt and pepper and had it for dinner and I am here now (ten minutes later) to declare that hummu(s)oup should totally be a thing! This sort of garlicky, creamy deliciousness is what I live for.

I had a handful of cooked pasta leftover, so before cleaning the soup pan, I tossed the pasta in it and added some to my soup and gave the rest to the toddler who devoured the whole meal. Don’t believe me? See for yourself.

I sprinkled some wheatgrass powder on mine.

In case you missed the recipe amidst my over dramatic write up, here’s the non-dramatic version for you.

You’ll need:

• 2 bell peppers – chargrilled, peeled and sliced. I used one red and one yellow.
• Approx 1.5 cups of boiled and peeled chickpeas
• 4-5 garlic pods
• 1.5 tbs olive oil
• Juice of half a lemon
• 3-4 loaded tbs of tahini
• Salt and pepper, to taste
• Water or aquafaba – to adjust consistency as per your tastes

Method:

1. Blender everything together in a blender jar.
2. Use water or aquafaba (recommended) to adjust the consistency of your soup.
3. Transfer to a pan and bring to a boil. Turn off. Adjust seasonings and serve hot.

So happy about my butter fingers today. Now, you also go make off!

PS: Aquafaba (the water in which the chickpeas was cooked) is the secret to a creamy hummus. That, and peeling the chickpeas. I can guarantee you the best results if you do these two things.

PPS: Bell pepper hummus is bae. Use bare minimum aquafaba/water in this recipe to get a nice and creamy hummus.

03-05-17 UPDATE: thanks to one awesome friend, I realized I totally forgot to mention about the tahini I used for the recipe. So I’ve now updated the recipe with it.