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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.

Ingredients

Scale

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

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