Hummus Soup With Crispy Chickpeas Recipe
A warm and creamy hummus soup featuring tender blended chickpeas, aromatic spices, and topped with crispy sautéed chickpeas for a delightful textural contrast. This comforting soup combines the flavors of garlic, cumin, and fresh herbs, finished with a squeeze of lemon and served with pita chips for a satisfying and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- 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
- Pita chips
- Sweet or smoked paprika (optional)
Instructions
- Dry the Chickpeas: Place a can’s worth of chickpeas on a clean kitchen towel or double layer of paper towels and pat them dry thoroughly to help them crisp up when cooked.
- Cook the Chickpeas Crispy: Heat 1 tablespoon olive oil in a large soup pot over medium-high heat. Add the dried chickpeas and ½ teaspoon salt. Stir occasionally and cook for 6 to 10 minutes until the chickpeas become crispy and golden brown.
- Sauté Aromatics: Add another tablespoon of olive oil to the pot along with the thinly sliced garlic, whole cumin seeds, and crushed red pepper. Cook, stirring gently, until the garlic edges are golden brown about 2 to 3 minutes. Use a slotted spoon to transfer the crispy chickpeas and garlic to a plate. While hot, sprinkle with more salt to taste.
- Cook Onions and Spices: Add the remaining 2 tablespoons of olive oil to the pot and heat until it thins, 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 on the edges, about 5 to 7 minutes.
- Simmer the Soup: Pour in 3 cups of broth, add the remaining chickpeas from the cans and ½ teaspoon salt. Bring to a simmer and cook until flavorful, about 10 to 15 minutes. Adjust salt to taste as needed.
- Add Tahini and Herbs: Stir in the tahini, chopped cilantro or dill, and the grated garlic cloves. Use an immersion blender or regular blender to purée the soup to your desired consistency—smooth or chunky. Return to pot if needed and thin with remaining broth if the soup is too thick.
- Finish and Serve: Squeeze fresh lemon juice to taste into the soup to brighten the flavors. Ladle soup into bowls and top with crispy chickpeas and a drizzle of olive oil or additional tahini. Sprinkle with paprika if desired and serve alongside pita chips for dipping.
Notes
- Drying the chickpeas well before crisping them ensures maximum crunch.
- Adjust the amount of crushed red pepper according to your heat preference.
- The soup can be made with vegetable or chicken broth depending on dietary preferences.
- Use fresh lemon juice generously—it brightens the earthy flavors beautifully.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
Keywords: hummus soup, crispy chickpeas, Mediterranean soup, easy vegetarian soup, tahini soup, chickpea recipe
