This recipe comes out of Padma Lakshmi’s cook book Tangy Tart Hot & Sweet. I also made this back in February, but my trip and my daily life has gotten in the way of me publishing it on here. This soup has very simple ingredients that yield a very good flavor. I had most of them on hand in my kitchen. The recipe calls for black mustard seeds but I couldn’t find them at the store so I just used regular mustard seeds. I also didn’t have the red chilis so I used red pepper flakes instead.
I have had this recipe ready to post since February. I have been preoccupied with work, a trip to Turkey and finding a new apartment. I know it’s a little late to post a recipe about soup but the air is still cool and the humidity hasn’t set in yet to enjoy a nice bowl of soup. This recipe is really easy to make and takes about 30 minutes to complete.
I am not a fan of mayonnaise but I love artichoke dip and most recipes call for mayo as an ingredient including a recipe posted on this blog. I wanted to make artichoke dip for this year’s holiday party and I looked around the web for a recipe that doesn’t use mayo. I found one on the Tribe brand hummus website. The recipe replaces mayonnaise with hummus. I used two cans of artichoke hearts instead of one to have more artichoke in the dip. I decided to go with this recipe and it was a hit at the party. It was gone so fast that I decided to make it again this past weekend for my friend’s 30th birthday party.