Hummus was the inspiration for my summer soup aha moment. It was lunchtime, and I was going to make a meal for two people. I had a little less than a cup of hummus in the refrigerator. Without bread or crackers it wasn't enough to make a meal. I looked into the refrigerator five or six times and was underwhelmed by my options. Baby squash, endive, a few mini bell peppers, some basil, a handful of cherry tomatoes, and a half a portion of rice noodles. Aha - the hummus would make a sort of thickened stock ...
Yield 2 to 4 servings depending on portion size
- Heat a small stockpot over medium high heat. When hot add the oil and peppers. Stir occasionally until a few peppers begin to brown, about 3 minutes. Add the squash and stir occasionally for 3 or 4 minutes longer.
- While the squash and peppers cook place the endive and noodles into the serving bowls. When the squash shows a bit of brown transfer the squash and peppers to the serving bowls.
- Off the heat, add the sherry to the pan. Return the pan to the burner and stir to dissolve the brown bits. Add the tomatoes and herbs. Stir occasionally for 2 to 3 minutes. Add the water and hummus and whisk to combine. Increase heat to high and bring to a boil.
- Season to taste with salt and pepper. Transfer to the serving bowls. Stir gently and then allow the ingredients to sit for about 3 minutes before serving.
Andy Broder - KitchenThink