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Hummussuppe mit Pilz Gemüsebrühe by Lena

By Joerg Daunke

Hummus soup with mushroom vegetable broth by Lena

A creamy chickpea soup refined with our mushroom vegetable broth - a sophisticated symbiosis of traditional hummus flavors and delicious mushroom broth. Cooked super quickly, doesn't require any great cooking skills and will definitely impress your guests 😉


  • For the soup:
  • 650g cooked chickpeas
  • 1 onion
  • 1 garlic clove
  • 3 tbsp olive oil
  • 800ml J. Kinski organic mushroom vegetable broth
  • 3 tbsp tahini
  • 2 tsp cumin
  • 2 tbsp lemon juice
  • For the topping:
  • 1/2 pomegranate
  • fresh thyme
  • 3 tbsp sesame seeds
  • Yogurt to taste

And so it goes:

  • Peel and finely chop the onion and garlic cloves. Heat the oil in a pot and fry the onion and garlic cubes. Add the chickpeas and fry briefly.
  • Pour in our mushroom vegetable soup and simmer for about 10 minutes. Puree the soup if desired. Add tahini, cumin and lemon juice and season with salt and pepper.
  • Last but not least: sprinkle the hummus soup with toppings and refine with olive oil. Have fun trying it out and enjoy your meal!