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Hummus Soup With Crispy Chickpeas Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/hummus-soup-with-crispy-chickpeas-recipe/