Swap hummus for cream or whole milk to add more flavor and veggies to your favorite soup recipe. Made mostly with chickpeas and tahini, hummus is an easy way to get more beans into many meals – even creamy soups!
Instructions
In a large pot, add olive oil over medium heat.
Add onions and let cook for about 5 minutes, or until translucent. Add garlic and cook for another minute, until fragrant.
Add vegetable stock, sweet potatoes, and cumin and bring to a boil.
Reduce heat to simmer and cook for 30-45 minutes, or until sweet potatoes are tender.
Stir in hummus and remove from heat. Use an immersion blender to puree soup until smooth and creamy (alternatively you could transfer soup to a blender to puree). Season with salt.
Optional: Garnish with avocado slices and/or plain Greek yogurt.
Credit:
Recipe courtesy of Sabra.
