Hummus Soup With Crispy Chickpeas Recipe
This Hummus Soup with Crispy Chickpeas is a flavorful and comforting dish that combines the creamy richness of traditional hummus with the warmth of a hearty soup. Featuring tender chickpeas, aromatic spices, and a smooth tahini blend, this recipe is topped with crispy, spiced chickpeas for a delightful textural contrast. Perfect as a nourishing lunch or light dinner, it brings a Middle Eastern-inspired taste to your table with simple ingredients and straightforward preparation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 to 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
Soup Base
- 4 (15-ounce) cans chickpeas, rinsed
- 4 tablespoons extra-virgin olive oil, divided, plus more for serving
- 1 teaspoon fine sea or table salt, plus more as needed
- 4 garlic cloves, 2 thinly sliced, 2 finely grated or minced
- 1 teaspoon whole cumin seeds
- Large pinch of crushed red pepper, plus more as needed
- 1 large onion, chopped
- 1 teaspoon ground cumin, plus more to taste
- 3 to 4 cups vegetable or chicken broth
- 1/3 cup tahini, plus more for serving
- 1/2 cup cilantro or dill
- 1 lemon, halved
For Serving (Optional)
- Pita chips
- Sweet or smoked paprika
Instructions
- Dry the Chickpeas: Place a can’s worth of chickpeas on a clean kitchen towel or double layer of paper towels and pat them dry. This step ensures the chickpeas crisp up well when cooked.
- Cook Crispy Chickpeas: In a large soup pot, heat 1 tablespoon of olive oil over medium-high heat. Add the dried chickpeas and 1/2 teaspoon salt. Cook, stirring occasionally, for 6 to 10 minutes until chickpeas become crisped and golden.
- Sauté Aromatics with Spices: Add another tablespoon of olive oil, sliced garlic, whole cumin seeds, and crushed red pepper to the pot. Cook until the garlic is golden brown at the edges, about 2 to 3 minutes. Use a slotted spoon to transfer the crispy chickpeas and garlic to a plate. While still hot, sprinkle with more salt to taste.
- Cook Onion and Ground Spices: Add the remaining 2 tablespoons of olive oil to the pot and heat for about 30 seconds until it thins out. Add chopped onion, ground cumin, and a pinch of salt. Cook, stirring frequently, until the onion is very soft and browned at the edges, approximately 5 to 7 minutes.
- Simmer Soup: Pour in 3 cups of broth, along with the remaining chickpeas and 1/2 teaspoon salt. Bring the mixture to a simmer and cook until flavorful, 10 to 15 minutes. Adjust salt as needed to enhance flavor.
- Blend Soup: Stir in tahini, cilantro (or dill), and grated garlic. Using an immersion blender, regular blender, or food processor, purée the soup to your preferred texture—smooth or slightly chunky. Return soup to the pot if needed. If the soup is too thick, thin it with some or all of the remaining broth.
- Add Lemon Juice and Serve: Squeeze juice from the lemon halves into the soup to brighten flavors. Ladle soup into bowls and top with the crispy chickpeas. Drizzle additional olive oil or tahini over the top and sprinkle with sweet or smoked paprika if desired. Serve with pita chips on the side for added crunch.
Notes
- Patting chickpeas dry is essential for crisping; skip this and they’ll steam rather than crisp.
- Use vegetable broth to keep the soup vegetarian or chicken broth for a richer flavor.
- Adjust crushed red pepper quantity based on your spice preference.
- For a smoother soup, blend longer; for more texture, pulse briefly.
- Fresh herbs can be swapped between cilantro or dill depending on taste preference.
- Leftover soup keeps well in the fridge for 3-4 days and can be reheated gently on stovetop.
Keywords: hummus soup, crispy chickpeas, Middle Eastern soup, tahini soup, chickpea soup, vegetarian soup, healthy soup
