Hummus Gazpacho: a New Twist on an Old Classic
Gazpacho is a refreshing and healthy summer treat that pleases most palettes, as it’s vegan and gluten-free (unless you throw bread in it, Analucian style!) When made with fresh ingredients and seasoned just right, gazpacho really hits the spot. However, there are other times when I think it needs a little sumthin’ sumthin’. What caught my eye about this recipe is that it takes a fairly basic gazpacho recipe and gives it a makeover. When it emerges on stage, it’s flaunting a creamy and slightly nutty flavor and is dressed with toasted chickpeas that provide the perfect salty crunch.
Before baking, I tossed the chickpeas in a smoked olive oil that I buy at my local oil and vinegar shop, and which you will surely find at yours. While not necessary, the smokey flavor on the garnishes really added a nice touch. I’m convinced this soup gets better with age, so I highly recommend making a double batch and enjoying it the next day for lunch!
Hummus Gazpacho
Adapted from Kitchen Treaty
INGREDIENTS:
- 1 (15-ounce) can chickpeas, drained and rinsed (divided)
- 1 1/2 pounds fresh ripe tomatoes, cored and roughly chopped*
- 1 medium cucumber, roughly chopped*
- 2 medium cloves garlic, peeled and minced
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons tahini
- 1 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 tbsp olive oil (a smoked olive oil is a very nice touch!)
*Reserve approximately 1/4 of the cucumber and 1 medium tomato. You will dice this and use it as a topping.
DIRECTIONS:
- Preheat oven to 400 degrees Fahrenheit.
- Add 1/2 the can of chickpeas to the pitcher of a blender.
- Toss the remaining chickpeas in olive oil, sea salt, fresh ground pepper and a sprinkle of cumin. I used a smoked olive oil, which was a really nice touch. Spread chickpeas onto a baking sheet and bake until golden and slightly crispy, about 25-30 minutes.
- I then added the diced tomato and cucumber that I set aside as a topping to the bowl with the remnants of the oil, salt and cumin and tossed to coat.
- While the chickpeas are roasting, make and chill the soup. Add the remaining ingredients (aside from toppings) to the chickpeas already in the blender. Puree until smooth. Taste and add additional salt and pepper if desired.
- Place in an airtight container and chill. Chilling really allows the flavors to meld, so give yourself time to let this happen. You can even make the soup the day before and let it chill over night, although I recommend roasting the chickpeas the day you plan to serve it.
- Ladle into bowls and top with cucumber, tomato, roasted chickpeas, and a light sprinkle of smoked paprika.
Serves 2-4, depending on what it’s accompanying
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