Recipe Hummus makes for a great spread, dip and – a soup base. This less-known variation is a quick way to compose a warming and comforting dish, ideal for the autumn and winter season. Choose your favourite seasonal heroes and toppings to make it complete.
In the winter months, try it with roasted carrots with spicy and tangy za’atar notes. To make the soup even more filling, add cooked quinoa, split peas, field peas or couscous when serving.
400g yellow split pea hummus
150g miso paste
300g cooked green lentils (120g dry lentils)
400ml coconut milk
2 tsp garam masala spice
Add water, hummus, miso paste, lentils, garam masala and coconut milk to a pot. Bring to the boil and simmer for 30 minutes until the soup starts to thicken. You can help the process by whisking the soup so that the lentils begin to fall apart. Season with salt and pepper to taste.
200g split pea hummus
4 tbsp salted and roasted almonds, chopped
roasted za’atar carrots (recipe below)
4 tbsp roasted field peas
Place the roasted carrots at the bottom of each soup bowl. Pour the soup over and garnish with chopped coriander, roasted almonds and grey peas. Drizzle some olive oil on top. On a small side plate, serve 1/3 of a panini bread with hummus, chopped coriander and chopped almonds.
INGREDIENTS Roasted za'atar carrots
4 large carrots
2 tbsp olive oil
2 tsp za’atar blend
salt and pepper
Preheat the oven to 170°C. Clean the carrots thoroughly (you do not need to peel them) and cut them into bite-size pieces.
Transfer to a baking tray lined with parchment paper and toss with olive oil, salt and pepper. Roast for 30 minutes or until fully cooked.
Once ready, toss the carrots in 1 tsp za’atar. Let cool. If you can’t find ready-made za’atar, try making your own blend.
This recipe and more can also be found in the upcoming ARKET Café Cookbook, launched this winter. A vegetarian recipe collection with delicious dishes, cooking guides and personal stories on the philosophy behind our café.