This broth with hummus is ideal for colder days.


Olive oil – 2 teaspoons

1 medium-sized onion – finely chopped

Garlic – 2 chopped cloves

Vegetable broth – 1 liter

3 medium sized sweet potatoes

Cumin – 2 teaspoons

Ribella Hummus Natural – 280 g or one larger and one smaller pack

Salt – half a teaspoon


Place a large pot on medium heat and add some olive oil. Add the chopped onion, fry for 5 minutes, then add the garlic fry for one or two minutes  until you feel its aroma. Now add the vegetable broth, sweet potato, cumin and cook everything together until it boils. Reduce the heat and simmer until the sweet potato softens (30-45 minutes). Stir in Ribella Hummus Natural and remove from the heat. Mix with a stick blender until the broth becomes smooth and creamy (or pour into a blender and mix), and finally add salt to your taste.

You can substitute the sweet potato with any other vegetable – give it a try!