Rice soup with hummus
8 servings
35 minutes
Rice soup with hummus is an unusual yet surprisingly harmonious blend of European and Middle Eastern cuisine. Its origin can be linked to the search for new flavor combinations, where the tenderness of rice beautifully complements the creamy texture of hummus. Spices like cumin, cilantro, and red pepper add depth of flavor and aroma to the dish, while a hint of lemon refreshes and completes the composition. This soup warms on cold days and satisfies with its rich protein from hummus. Serving it with crispy croutons adds contrast to the texture. This versatile dish is suitable for both a light lunch and a cozy dinner, creating a sense of homey warmth and flavor balance.
1
Heat oil in a pot. Cut the onion into small cubes and press the garlic.
- Olive oil: 3 tablespoons
- Onion: 20 g
- Garlic: 5 clove
2
Fry the onion and garlic in oil until golden brown, add cilantro, cumin, tomato paste, and red pepper, and cook the mixture over medium heat for 4 minutes.
- Chopped cilantro (coriander): 1 bunch
- Cumin (zira): 1 teaspoon
- Tomato paste: 4 tablespoons
- Ground red pepper: 1 teaspoon
3
Rinse the rice. Pour hot broth with spices into a pot, add rice and hummus, bring to a boil, and cook on medium heat for about 20 minutes.
- Rice: 0.8 glass
- Chicken broth: 2.5 l
- Hummus: 250 g
- Salt: to taste
4
Slice the lemon into thin slices. Serve the soup with a slice of lemon and a handful of croutons in each bowl.
- Lemon: 0.5 piece
- Crackers: 150 g