Souppa Hoummi (Chickpea Soup) is a traditional Cypriot recipe for a classic vegetarian soup of chickpeas and olives in a tahini base thickened with bread. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Chickpea Soup (Souppa Hoummi).
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Ingredients:
250g chickpeas
4 tbsp tahini (sesame seed paste)
3 garlic cloves, crushed
40 black olives (4–6 per person)
2 tbsp salt
50 pieces of bread, each 3cm square
1/2 tsp hot chilli powder
120ml lemon juice
8 tbsp parsley, finely chopped
120ml olive oil
Method:
Wash the chickpeas, place in a large bowl, cover with plenty of water and set aside to soak over night. The following day, wash the chickpeas, place in a pan with plenty of cold water and 1 tbsp salt.
Bring to a boil and cook for about 90 minutes, or until the chickpeas are tender. Turn into a colander and reserve the chickpeas and about 3l of the cooking stock.
Turn the chickpeas into a blender and process until you have a smooth paste. Combine the salt, garlic, tahini and lemon juice in a bowl and stir to combine. Add to the food processor and blend into the chickpeas.
Add the cooking broth a little at a time to thin the chickpea mixture then turn into a pan and beat in the remaining broth. Allow to heat thorough then divide the bread pieces between warmed soup bowls. Pour over the chickpea mixture then garnish with parsley, olive oil, the olives and a few twists of black pepper.
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