This soup is inspired by the Middle Eastern dip. It can be a filling lunch, when accompanied with pitta bread or croutons. Hoummous or hummus, there are almost as many ways of spelling this as there are recipes for it.
The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!
Tags: Chickpeas, Cypriot, Dried legumes, hoummous, revithia, Soups
[...] 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 [...]
[...] Hoummous Soup (chickpeas soup) [...]
[...] passed into the Cypriot cuisine from its Middle Eastern neighbors. It is also a main ingredient in hoummous soup and [...]