Hummus Soup With Crispy Chickpeas Recipe

Introduction

This hummus soup with crispy chickpeas brings the comforting flavors of classic hummus into a warm, hearty bowl. The soup is creamy and flavorful, topped with crunchy, spiced chickpeas for a satisfying texture contrast. It’s perfect for cozy dinners or whenever you want a nourishing, plant-based meal.

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. Add the chickpeas and ½ teaspoon salt, and cook, stirring occasionally, until crisped, 6 to 10 minutes.
3. Step 3: Add another tablespoon of oil, sliced garlic, cumin seeds and crushed red pepper to the pot (save the grated garlic for later). Cook until the garlic is golden brown at the edges, 2 to 3 minutes. Use a slotted spoon to transfer the chickpeas and garlic to a plate. While the crispy chickpeas are still hot, sprinkle them with more salt to taste.
4. Step 4: Add the remaining 2 tablespoons oil to the pot and heat until it thins out, about 30 seconds. Add onion, ground cumin and a pinch of salt, and cook until very soft and brown at the edges, 5 to 7 minutes.
5. Step 5: Add 3 cups broth, remaining chickpeas and 1/2 teaspoon salt, and bring to a simmer. Simmer until the soup is nice and flavorful, adding more salt to taste if needed, 10 to 15 minutes.
6. Step 6: Stir in the tahini, cilantro and grated garlic. Using an immersion or regular blender or a food processor, purée the soup, making it smooth or leaving it chunky, as desired, then add it back to pot if necessary. If it seems too thick, thin it down with some or all of the remaining broth.
7. Step 7: Squeeze some juice from the lemon halves into the pot, adding as much as you like to make the soup lively and bright. Ladle the soup into bowls and serve topped with the crispy chickpeas and a drizzle of olive oil or more tahini, and a sprinkling of paprika if you like, with pita chips on the side.

Tips & Variations

• For extra crunch, roast the chickpeas a little longer until deeply golden, but watch carefully to avoid burning.
• Swap cilantro for dill if you prefer a milder, slightly tangy herb flavor.
• If you want a spicier soup, increase the crushed red pepper or add a pinch of cayenne during cooking.
• Use homemade broth for richer flavor, or add a splash of white wine when cooking the onions for depth.

Storage

Store leftover hummus soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, 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 make this soup vegan?

Yes, simply use vegetable broth instead of chicken broth and ensure your tahini is free from additives. The recipe is naturally plant-based aside from the optional chicken broth.

Can I use dried chickpeas instead of canned?

Yes, but dried chickpeas need to be soaked overnight and cooked fully before using. Use about 1 1/2 cups dried chickpeas to replace 4 cans. Cook them until tender, then proceed with the recipe.

Hummus Soup With Crispy Chickpeas Recipe

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★★★★★

4.4 from 80 reviews

This Hummus Soup With Crispy Chickpeas is a comforting and flavorful dish that combines creamy pureed chickpeas with aromatic spices, garlic, and fresh herbs, topped with crunchy pan-fried chickpeas for a delightful texture contrast. It’s easy to prepare on the stovetop, perfect as a warming meal or appetizer, and can be served with pita chips for added crunch.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 to 8 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, 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

For Serving (Optional)

• Pita chips
• Sweet or smoked paprika

Instructions

1. Dry the Chickpeas: Place a can’s worth of chickpeas on a clean kitchen towel or a double layer of paper towels and pat them dry thoroughly to ensure they crisp up well during cooking.
2. Cook Crispy Chickpeas: Heat 1 tablespoon olive oil in a large soup pot over medium-high heat. Add the dried chickpeas and ½ teaspoon salt. Cook, stirring occasionally, until the chickpeas are crisped and golden, about 6 to 10 minutes.
3. Sauté Garlic and Spices: Add another tablespoon of olive oil to the pot along with the sliced garlic, cumin seeds, and crushed red pepper. Cook until the garlic edges turn golden brown, about 2 to 3 minutes. Use a slotted spoon to transfer the crispy chickpeas and garlic to a plate, and while still hot, sprinkle with additional salt to taste.
4. Cook Onions and Ground Spices: Add the remaining 2 tablespoons of olive oil to the pot and heat until it becomes fluid, about 30 seconds. Add the chopped onion, ground cumin, and a pinch of salt. Cook, stirring occasionally, until the onions are very soft and browned at the edges, about 5 to 7 minutes.
5. Simmer Soup Base: Pour in 3 cups of broth along with the remaining chickpeas and ½ teaspoon salt. Bring the mixture to a simmer and let it cook for 10 to 15 minutes, allowing the flavors to meld. Adjust salt as needed.
6. Blend Soup: Stir in the tahini, cilantro, and the grated garlic cloves. Purée the soup with an immersion blender, food processor, or regular blender until smooth or slightly chunky, depending on your preference. If the soup is too thick, add some or all of the remaining broth to reach desired consistency, then return to the pot if needed.
7. Finish with Lemon and Serve: Squeeze the juice from 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, a drizzle of olive oil or extra tahini, and a sprinkle of sweet or smoked paprika if desired. Serve with pita chips on the side for extra crunch.

Notes

• You can adjust the amount of crushed red pepper to control the heat level of the soup.
• If you prefer a vegan version, use vegetable broth instead of chicken broth.
• For a smoother texture, blend the soup longer or strain before serving.
• Leftover crispy chickpeas can be saved and used as snacks or salad toppers.
• The soup can be refrigerated for up to 3 days or frozen for up to 1 month.

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