Hummus Soup With Crispy Chickpeas Recipe

Introduction

This Hummus Soup with Crispy Chickpeas is a comforting and flavorful twist on traditional hummus. Creamy, spiced, and topped with crunchy chickpeas, it makes a satisfying meal perfect for any season.

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 still hot, sprinkle the crispy chickpeas with more salt to taste.
4. Step 4: Add the remaining 2 tablespoons oil to the pot and heat until it thins, about 30 seconds. Add chopped onion, ground cumin, and a pinch of salt. Cook until very soft and brown at the edges, 5 to 7 minutes.
5. Step 5: Add 3 cups broth, the remaining chickpeas, and ½ teaspoon salt. Bring to a simmer and cook for 10 to 15 minutes to develop flavors. Add more salt if needed.
6. Step 6: Stir in tahini, cilantro or dill, and the grated garlic. Purée the soup using an immersion blender, regular blender, or food processor. Blend until smooth or leave it slightly chunky, then return to the pot. If too thick, thin with remaining broth.
7. Step 7: Squeeze lemon juice into the soup to brighten the flavor. Ladle into bowls and garnish with crispy chickpeas, a drizzle of olive oil or extra tahini, and a sprinkle of paprika if desired. Serve with pita chips on the side.

Tips & Variations

• For extra depth, roast your own chickpeas instead of using canned for the crispy topping.
• Swap cilantro for dill based on your preference to change the soup’s herb profile.
• Add a pinch of smoked paprika or cayenne for more heat and smokiness.
• If you prefer a vegan version, use vegetable broth and skip any non-vegan toppings.
• Leftover soup can be thickened; adjust consistency with broth as needed before serving.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook the dried chickpeas fully before starting the recipe. This will add time but enhances flavor and texture.

Is tahini necessary for the soup?

Tahini adds a creamy, nutty richness that defines the hummus flavor. You can omit it for a lighter soup, but it changes the character of the dish significantly.

Hummus Soup With Crispy Chickpeas Recipe

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4.7 from 52 reviews

This Hummus Soup With Crispy Chickpeas is a warm and comforting twist on classic hummus, transforming creamy chickpeas into a flavorful, spiced soup. Enhanced with garlic, cumin, and tahini, and topped with crunchy, golden chickpeas, this dish combines rich textures and vibrant flavors for a satisfying meal perfect for any season.

• Author: Maya
• 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

Main Ingredients

• 4 (15-ounce) cans chickpeas, rinsed
• 4 tablespoons extra-virgin olive oil, 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

Optional Garnishes

• Pita chips
• Sweet or smoked paprika

Instructions

1. Dry the Chickpeas: Place one can of chickpeas at a time on a clean kitchen towel or double layer of paper towels and pat them dry thoroughly to ensure they crisp well when cooked.
2. Cook Crispy Chickpeas: Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add the dried chickpeas and ½ teaspoon salt, stirring occasionally. Cook for 6 to 10 minutes until they are crisp and golden brown.
3. Sauté Aromatics with Chickpeas: Add another tablespoon of olive oil, the sliced garlic, cumin seeds, and crushed red pepper to the pot. Cook for 2 to 3 minutes until the garlic edges turn golden brown. Remove the chickpeas and garlic with a slotted spoon onto a plate and sprinkle with more salt to taste while still hot.
4. Cook Onion and Spices: Add the remaining 2 tablespoons of olive oil to the pot and heat for about 30 seconds until it thins out. Add the chopped onion, ground cumin, and a pinch of salt. Cook over medium heat for 5 to 7 minutes until the onions are very soft and browned at the edges.
5. Add Broth and Chickpeas: 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 to develop the soup’s flavor.
6. Blend the Soup: Stir in the tahini, cilantro or dill, and the finely grated garlic. Use an immersion blender, regular blender, or food processor to purée the soup to your preferred consistency, either smooth or a bit chunky. Return the soup to the pot if needed. Adjust thickness by thinning with additional broth if it’s too thick.
7. Finish with Lemon and Serve: Squeeze lemon juice into the pot to brighten the flavors to your liking. Ladle the soup into bowls. Top with the crispy chickpeas, a drizzle of olive oil or additional tahini, and a sprinkle of sweet or smoked paprika if desired. Serve with pita chips on the side.

Notes

• Patting chickpeas dry before cooking is essential for achieving crispy texture.
• You can use either vegetable or chicken broth as per dietary preferences.
• Adjust the amount of crushed red pepper to suit your spice tolerance.
• Fresh herbs like cilantro or dill add vibrant flavor; choose based on your preference.
• This soup can be made ahead and reheated gently before serving.

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