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Chickpea Soup with Spinach and Tomato

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Makes: 4 servings View Nutrition Facts


  • 2 cups  baby spinach
  • 2 cups  cherry tomatoes, finely chopped
  • 2 cups  prepared hummus
  • 1 1/2 tablespoons  Freshly squeezed juice of 1/2 lemon
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  freshly ground black pepper


1. In a medium pot over medium-high heat, bring 2 1/4 cups water to a boil.

2. Add the tomatoes; simmer for 2 minutes.

3. Stir in the spinach and cook until wilted.

4. Stir in the hummus and cook until heated through.

5. Season with lemon juice, salt, and pepper.

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