1 591 mL can chickpeas, drained and rinsed
½ cup extra virgin olive oil
2 cloves garlic, minced*
salt, to taste
lemon juice, to taste
2 cups Basic Hummus
2 ½ cups no-salt-added chicken broth, plus more for vegetables
2 cups carrots, chopped into small pieces
½ cup potatoes, chopped into small pieces
½ cup pancetta, chopped
salt and pepper, to taste
green onion, chopped, to garnish
Parmesan cheese, grated, to garnish
1. Combine chickpeas, garlic, and olive oil in a blender, food processor, or a bowl if you’re using a hand blender.
2. Purée the ingredients until everything becomes a smooth and velvety texture, with all the lumps gone. If the mix is too thick, thin it out with a bit of water.
3. Add salt and lemon juice to taste. Continue blending until everything is well incorporated. Store in an airtight container in the fridge.
4. *If the taste of raw garlic is too strong you can use just one clove, or opt for roasted garlic, which yields a milder, sweeter taste.
1. Bring a splash of chicken broth to a simmer in a saucepan. Add the carrots and potatoes. Cover and let cook until they begin to soften. Add more broth if the pan starts to dry up.
2. Meanwhile, in a medium-sized pot, bring the chicken broth to a boil. Add the hummus and stir until well incorporated. Reduce to a simmer and stir occasionally.
3. Using the same pan used to cook the vegetables, add a bit of oil and fry up the pancetta until it starts to brown. Add it to the soup pot, along with the cooked vegetables. Stir and bring to a simmer.
4. Pour the soup into individual bowls. Garnish with chopped green onion and Parmesan. Serve immediately.