Best 3 Tomato And Chickpea Soup Hasa Tamata Ma Hummus Recipes
Indulge in a culinary journey with our delectable Tomato and Chickpea Soup, also known as Hasaw Tamata ma Hummus. This hearty and flavorful soup, originating from Jordan, is a symphony of flavors that combines the tangy sweetness of tomatoes, the nutty richness of chickpeas, and the creamy comfort of hummus. Served alongside fluffy, homemade pita bread, this delightful dish promises a satisfying and wholesome meal.
But that's not all! This article also offers a collection of equally tantalizing recipes that are sure to delight your taste buds. Explore the vibrant flavors of Mujadara, a traditional Levantine dish featuring lentils, rice, and caramelized onions. Embark on a culinary adventure with Makloubeh, a majestic upside-down rice dish adorned with succulent layers of chicken, vegetables, and aromatic spices. And for a satisfying and nutritious breakfast, discover the secrets of fool medames, a classic Egyptian dish of slow-cooked fava beans served with a variety of toppings.
Each recipe is meticulously detailed, providing step-by-step instructions and a comprehensive list of ingredients. Whether you're a seasoned cook or just starting your culinary journey, these recipes guarantee a delightful and satisfying experience in the kitchen. So, gather your ingredients, ignite your passion for cooking, and let's embark on a culinary adventure together!
SPICY ORANGE HUMMUS
A frequent snack for me includes a healthy dip and some raw veggies. Since I also enjoy the combination of orange with savory spices or peppers, this dish from Cooking Light really appealed to me. Another untried recipe posted for the Zaar World Tour.
Provided by justcallmetoni
Categories Lunch/Snacks
Time 8m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Drop parsley, onion, and garlic through food chute with food processor on, and process until minced.
- Add orange juice and remaining ingredients, and process until smooth.
- Serve with pita triangles or crudite.
Nutrition Facts : Calories 92.2, Fat 2.5, SaturatedFat 0.3, Sodium 265.1, Carbohydrate 14.6, Fiber 2.9, Sugar 0.8, Protein 3.6
HASA AL HUMMUS -- MOROCCAN CHICKPEA SOUP
Hasa Al Hummus is a wonderful Moroccan vegetarian soup for a comforting winter warmer. Morocco adores her soups though there are not a million varieties. Many recipes online may taste good though are faux or Moroccan "style" soups. I can guarantee that from me what you get is completely authentic Moroccan fare. I owe this to those interested in Moroccan food/cooking that is authentic. This is a very simple basic soup as most Moroccan foods are. Go to a touristy, especially a fancy one, spot and you will get French food with Moroccan influences; not how we eat every day. We eat Moroccan food perhaps with a French influence or two though never vice versa. My housemaid Nasiha who is approximately 60 taught me this recipe. I say approximately as many in Morocco do not know their birthday. Whip this up like we do and enjoy! In a pinch you can use canned chickpeas. They are acceptable, merely omit the first cooking hour. As an aside, here, hummus is the word for chickpea, not the dip/spread.
Provided by Hajar Elizabeth
Categories Beans
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a soup pot combine the chickpeas and water and bring to a rolling boil. Cover, reduce heat to medium and cook 1 hour.
- While the beans are cooking, heat the oil in a skillet and sauté the onions, garlic, and hot pepper (we use a small straight pickled hot pepper from a jar) until they barely take on color; very slightly browned.
- Add the mixture and the remainder of the ingredients to the soup pot and simmer 1 hour or until the chickpeas are soft. You don't want a "bite" to the chickpeas but firm and creamy.
- NB: The preparation time does not include soaking the chickpeas.
Nutrition Facts : Calories 179.3, Fat 4.5, SaturatedFat 0.6, Sodium 800, Carbohydrate 29, Fiber 7.7, Sugar 6.5, Protein 7.8
HERBED TOMATO AND CHICKPEA SOUP
Make and share this Herbed Tomato and Chickpea Soup recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter or olive oil over medium heat and saute garlic, onions and carrot until translucent; add pepper, herbs and tomatoes and bring to boil (note: I puree my tomatoes in the blender, but you can use them whole and break them up as they cook for more texture); reduce heat and simmer, uncovered, for 20 minutes, breaking up tomatoes as they cook; mix in chickpeas and broth; taste and adjust seasoning; simmer, uncovered, for 20 minutes to blend flavours; add more broth or water to thin, if necessary; serve with a sprinkle of dried, crumbled basil.
Tips:
- Use fresh, ripe tomatoes: This will give your soup the best flavor. If you can't find fresh tomatoes, you can use canned tomatoes, but be sure to drain them well before adding them to the soup.
- Don't overcrowd the pot: If you add too many ingredients to the pot, the soup will be too thick and not cook evenly. Add the ingredients in batches, if necessary.
- Simmer the soup for at least 30 minutes: This will allow the flavors to meld and develop. The longer you simmer the soup, the better it will taste.
- Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.
- Serve the soup hot or cold: Tomato and chickpea soup can be served hot or cold. If you're serving it cold, be sure to chill it for at least 2 hours before serving.
Conclusion:
Tomato and chickpea soup is a delicious, healthy, and easy-to-make soup that can be enjoyed by people of all ages. It's a great way to use up fresh tomatoes, and it's also a good source of protein and fiber. Whether you serve it hot or cold, this soup is sure to be a hit!
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