We had this two ways, first as soup last night with salad on the side and then this afternoon for lunch. For the lunch I reheated the leftovers and served it as a sauce over freshly cooked Jasmine Rice. I’d say that I preferred it as a sauce, it tasted great with nuttiness of the rice. I made the recipe vegan but chicken broth can be substituted in as well. On the hummus? Use whatever you have on hand, really most flavors would work well. You needn’t use plain unless that is what you have. It was a great way to use up a couple tubs I had in the frig of various flavors (plain, garlic, etc).
- 3 shallots, peeled and diced
- 1 Tbsp extra virgin olive oil
- 4 cups lower sodium vegetable broth
- 1 1/2 cups prepared plain hummus
- 15 ounce can chickpeas, rinsed and drained
- 15 ounce can white potatoes, drained and diced
- 1 Tbsp lemon juice (fresh or bottled)
- 1 Tbsp dried parsley
- 1 tsp sesame oil
- 1/2 tsp ground black pepper
In a large saucepan heat the olive oil over medium heat, add in the shallots and cook till golden. Add in broth and hummus, bringing to a boil. Add in the chickpeas and potatoes, heat through on medium-low.
Stir in the lemon juice, parsley, pepper and sesame oil. Add more pepper and salt as desired.
Serves 4. (Or save the leftovers and serve over rice as a sauce!)