Hoummous or hummus, there are almost as many ways of spelling this as there are recipes for it.

This soup is inspired by the Middle Eastern dip with the same name.   The ingredients are the same only more water is added to turn it into a soup.  It can be a  filling lunch, when accompanied with pitta bread or croutons

The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in Volume 1 of my e-cookbook, sold on all Amazon stores.

Kopiaste and Kali Orexi,

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Χωρίς σχόλια on Hoummous Soup (Chickpeas soup)

  1. Ο/Η Hoummous λέει:

    [...] it’s winter in your part of the hemisphere try making hoummous soup.  We do this in Cyprus and use exactly the same ingredients except that we add a lot of water [...]

  2. [...] Hoummous Soup (chickpeas soup) [...]

  3. Ο/Η Tahini Dip λέει:

    [...] passed into the Cypriot cuisine from its Middle Eastern neighbors. It is also a main ingredient in hoummous soup and [...]

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