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hummus soup

Hummus and Red Pepper Soup

This hearty soup, filled with chickpeas, spinach, and rice, is really a one-bowl meal. It freezes beautifully, so make a double batch and stash extras in the freezer.
Servings 6
Author Turnip the Oven

Ingredients

  • 1 1/2 cups drained chopped roasted red bell peppers
  • 1 1/2 cups hummus
  • 4 cups low-sodium vegetable stock
  • 1 can chickpeas 15-ounce, rinsed and drained
  • 1 cup cooked rice white or brown
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon smoked paprika optional
  • 1/4 teaspoon ground cumin optional
  • 1 heaping cup chopped baby spinach
  • Olive oil for serving
  • Hot sauce for serving

Instructions

  1. Combine the peppers, hummus, and 2 cups of stock in a blender and blend until completely smooth. Transfer to a large pot and stir in the remaining 2 cup of stock, chickpeas, and rice. Season with salt and pepper. Stir in the smoked paprika and cumin if using. Heat over medium-high heat until simmering, about 5 minutes. Stir in the spinach, cover, remove from the heat, and let stand until wilted, about 1 minute. Serve drizzled with olive oil and hot sauce.