Description
A creamy, protein-packed hummus soup made with chickpeas, tahini, garlic, and lemon, offering a comforting and flavorful dish perfect for any season.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground turmeric
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 3 cups low-sodium vegetable broth
- 1/4 cup tahini
- 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
- 1 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
- Toasted pita or crusty bread, for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add the garlic, cumin, red pepper flakes, and turmeric. Cook for 1 minute until fragrant.
- Add the chickpeas and vegetable broth. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Remove the pot from heat. Stir in tahini and lemon juice.
- Using an immersion blender (or a regular blender in batches), puree the soup until smooth. If needed, add water or broth to reach desired consistency.
- Return the soup to low heat to warm through. Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley and accompanied by toasted pita or crusty bread if desired.
Notes
- You can adjust the thickness of the soup by adding more or less broth or water.
- This soup stores well in the fridge for up to 4 days and can be frozen for up to 3 months.
- For extra richness, drizzle with olive oil before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
