Hummus Soup With Crispy Chickpeas Recipe

Introduction

This creamy hummus soup with crispy chickpeas is a comforting and flavorful dish perfect for any season. Combining the richness of tahini and the warmth of spices, it’s both hearty and satisfying. The crispy chickpeas add a delightful crunch to every spoonful.

Ingredients

• 4 (15-ounce) cans chickpeas, rinsed
• 4 tablespoons extra-virgin olive oil, more for serving
• 1 teaspoon fine sea or table salt, 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, more as needed
• 1 large onion, chopped
• 1 teaspoon ground cumin, more to taste
• 3 to 4 cups vegetable or chicken broth
• 1/3 cup tahini, more for serving
• 1/2 cup cilantro or dill
• 1 lemon, halved
• Pita chips and sweet or smoked paprika, for serving (optional)

Instructions

1. Step 1: Place a can’s worth of chickpeas on a clean kitchen towel or a double layer of paper towels, and pat them dry.
2. Step 2: In a large soup pot, heat 1 tablespoon olive oil over medium-high heat. Add the chickpeas and ½ teaspoon salt, and cook, stirring occasionally, until crisped, about 6 to 10 minutes.
3. Step 3: Add another tablespoon of oil, sliced garlic, 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 chickpeas and garlic to a plate. While hot, sprinkle the crispy chickpeas with more salt to taste.
4. Step 4: Add the remaining 2 tablespoons of olive oil to the pot and heat until it thins, about 30 seconds. Add the chopped onion, ground cumin, and a pinch of salt, cooking until very soft and browned at the edges, about 5 to 7 minutes.
5. Step 5: Pour in 3 cups of broth, add the remaining chickpeas and ½ teaspoon salt. Bring to a simmer and cook for 10 to 15 minutes, tasting and adjusting salt as needed for a flavorful soup.
6. Step 6: Stir in the tahini, cilantro or dill, and grated garlic. Purée the soup using an immersion blender, regular blender, or food processor, to your preferred consistency. If the soup is too thick, thin it with some or all of the remaining broth.
7. Step 7: Squeeze the juice of the lemon halves into the soup, adding as much as you like for brightness. Ladle the soup into bowls and top with the crispy chickpeas. Drizzle with olive oil or extra tahini and sprinkle with paprika if desired. Serve with pita chips on the side.

Tips & Variations

• For extra flavor, toast the cumin seeds before adding them to the pot to release their oils.
• Use smoked paprika on the crispy chickpeas for a smoky depth.
• Swap cilantro with dill for a fresh, herbaceous twist.
• Leftover soup can be thickened with yogurt or coconut milk when reheating for creaminess.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Keep the crispy chickpeas separate to maintain their crunch, and add them just before serving. Reheat the soup gently on the stove or in the microwave, thinning with broth if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook them thoroughly before using. This will take longer but can add a fresher flavor. Use about 1 1/4 cups dried chickpeas to replace 4 cans.

Is this soup vegan?

It can be vegan if you use vegetable broth instead of chicken broth. The other ingredients are naturally vegan-friendly.

Hummus Soup With Crispy Chickpeas Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 104 reviews

This Hummus Soup with Crispy Chickpeas is a comforting and flavorful dish that combines creamy, tahini-infused chickpea soup with a crunchy topping of spiced, crisped chickpeas. Enhanced with cumin, garlic, and fresh herbs, this soup is perfect for a hearty lunch or light dinner served with pita chips and a squeeze of lemon for brightness.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup

• 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

1. Dry the chickpeas: Place one can’s worth of chickpeas on a clean kitchen towel or a double layer of paper towels, and pat them dry thoroughly to remove excess moisture, which helps achieve a crispy texture when cooked.
2. Crisp the chickpeas: Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add the dried chickpeas along with ½ teaspoon salt. Cook, stirring occasionally, until the chickpeas are crisp and golden, about 6 to 10 minutes.
3. Add aromatics for crispy topping: Add another tablespoon of olive oil, sliced garlic, cumin seeds, and crushed red pepper to the pot with the chickpeas. Cook for 2 to 3 minutes until the garlic edges turn golden brown. Use a slotted spoon to transfer the chickpeas and garlic to a plate. While still hot, sprinkle with additional salt to taste.
4. Sauté the onion base: Add the remaining 2 tablespoons of olive oil to the pot and heat until it shimmers, about 30 seconds. Add the chopped onion, ground cumin, and a pinch of salt. Cook over medium heat, stirring occasionally, until the onions are very soft and brown at the edges, about 5 to 7 minutes.
5. Simmer the soup: Pour in 3 cups of broth, add the remaining chickpeas from the cans, and ½ teaspoon salt. Bring the mixture to a simmer and cook for 10 to 15 minutes to develop flavor, adding more salt as needed.
6. Add tahini and blend: Stir in the tahini, cilantro (or dill), and grated garlic cloves. Using an immersion blender, food processor, or regular blender, purée the soup to your preferred consistency—smooth or slightly chunky. Return to the pot if needed and adjust texture with additional broth if the soup is too thick.
7. Brighten with lemon and serve: Squeeze juice from the lemon halves into the soup to taste, adding brightness and acidity. Ladle the soup into bowls and top with the crispy chickpeas and garlic mixture. Drizzle with extra olive oil or tahini, sprinkle with smoked or sweet paprika if desired, and serve alongside pita chips for added crunch.

Notes

• Make sure to dry the chickpeas well before crisping to ensure maximum crunch.
• You can substitute cilantro with dill or parsley based on personal preference.
• Adjust the amount of crushed red pepper for desired heat level.
• For a vegan option, use vegetable broth instead of chicken broth.
• This soup can be made ahead; just add crispy chickpeas right before serving to retain their crunch.

Keywords: hummus soup, chickpea soup, crispy chickpeas, tahini soup, healthy soup, Middle Eastern soup, vegetarian soup