Tomato Hummusoup Recipes

TOMATO HUMMUSOUP

Steps:

• Cook orzo according to package instructions, leaving al dente.
• Heat up the tomato soup in a large saucepan.
• Add the yogurt and hummus and stir until consistent (should take about 10 minutes). It will look gorss and lumpy at first but by stirring for a while, it will smooth out.
• Add tomatoes without juices (mash or dice finer, as preferred), orzo and garlic and cook for 5 more minuted.
• Add salt, pepper and chili to taste.

SUN-DRIED TOMATO HUMMUS

Steps:

• Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth. Pour in the garbanzo beans and 1/2 cup olive oil; process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times until mixed in.
• Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving.