Hummus Soup With Crispy Chickpeas Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
