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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.


1l water
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.


chopped coriander
200g split pea hummus
4 tbsp salted and roasted almonds, chopped
fresh bread
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.

Our vegetarian recipes § Search
The hearty ARKET soup
Guide to a perfect salad
ARKET Café cookies
Flavoured yellow pea hummus

Guide to a perfect sandwich



Soy tahini dressing
Pickled vegetables

Baked shallots

Tomato and roasted pepper salad
ARKET Sprinkle mix
Citrus baked fennel and quinoa salad

Browse our assortment

Essential products for men, women, children and the home § Search
Our cookbook
ARKET café


The notion of the archive is one of ARKET’s central themes and runs as a common thread through the brand. It represents the long-lasting nature of our collections, an extensive library of design history and vintage samples, our ideal of transparency, as well as the inspiration for and name given to our in-store shelving system. The digital ARKET / ARCHIVE captures research, inspiration, and past projects, and forms the collective story of who we are.

Archive Selected reading



Poplin is the popular term for plain-weave cotton shirting. The fabrics are woven with single yarns in both warp and weft, resulting in a smooth and silky texture.


Cold-water swimming

Praised for its numerous health benefits, cold-water swimming has a long-established tradition in the Nordic countries. 


Food, climate and change

Line Gordon is an internationally recognised scientist and professor in Sustainability Science, focusing on water, food and the biosphere.

explore ARKET


The grid is an essential element of our visual identity. It represents the notion of the archive and is used to organise and display information ranging from the names of plants to fabric weights and different types of materials used in our collections. These nine squares symbolise the separate parts that together form our world, and they are also the areas where we strive to make a difference.