In the Dutch mom-and-pop restaurant Russ’, I had this soup for the first time. At first spoonful, there was love. I felt compelled to prepare this soup, so I tasted each bite carefully in search of tastes and components. Here is my dish. Enjoy! P.S. The ingredient list deceives; it is simpler to make than it appears.
| Prep Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup prepared red pepper-flavored hummus
- ⅔ cup low-fat milk
- 2 tablespoons dry ranch dressing mix
- 2 tablespoons parsley flakes
- ½ teaspoon salt
Instructions
- Whisk hummus, milk, ranch dressing mix, parsley flakes, and salt together in a bowl.
- Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.
Nutrition Facts
| Calories | 121 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 1 g |
| Sodium | 772 mg |
| Sugars | 0 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Super simple and very tasty! This is a great way to use up extra hummus. Can’t wait to try other flavors too!
I made it with Almond Milk and only used 1 Tbsp of parsley. Pretty tasty and very easy
I love to make homemade hummus, but there is always so much. This was a very creative way to use the extra. I did add a bit of plain yogurt to improve the consistency and used it to dress a tarragon chicken salad with roasted veggies. Thanks for the great idea