If you’ve ever wondered how to take classic hummus ingredients and turn them into a warm, comforting bowl that feels like a big hug, you’re in the right place. This Hummus Soup Recipe is one of those delightful surprises that I stumbled upon and absolutely can’t get enough of – it’s creamy, hearty, and packed with flavor. Whether you want something cozy for chilly nights or a simple yet impressive dish for friends, you’ll find that this recipe hits all the right notes.
Why You’ll Love This Recipe
- Creamy, luscious texture: Thanks to roasted garlic and tahini, this soup is velvety without adding any cream or dairy.
- Flavor depth: Roasting chickpeas and toasting cumin releases rich, nutty notes that bring this simple soup to another level.
- Healthy and hearty: Packed with protein and fiber from chickpeas, this soup keeps you satisfied and energized.
- Straightforward step-by-step: Even if you’re new to cooking with legumes, you’ll find the instructions easy to follow and foolproof.
Ingredients You’ll Need
This hummus soup recipe brings together simple pantry staples with fresh produce that pairs well to create a balanced, flavorful dish. The roasted garlic and toasted chickpeas add a cozy roasted aroma you’ll love during simmering.
- Chickpeas: Using canned saves time, but don’t skip rinsing—they get rid of any canned taste.
- Garlic cloves: Roasting these mellows out their sharpness, infusing the soup with a soft, savory sweetness.
- Olive oil: A good-quality extra virgin works wonders, especially for roasting and sautéing flavors.
- Kosher salt: Essential for seasoning—start with less and adjust to your taste as the soup simmers.
- Ground cumin: Toasting this spice brings out its deep earthiness, key for that warm hummus flavor.
- Yellow onion: Adds a subtle sweetness and body to the broth when softened.
- Carrots: Bring natural sweetness and color, balancing the hearty chickpeas.
- Vegetable broth: Look for low sodium if you want to control salt levels better.
- Water: Added to adjust consistency, especially after blending.
- Tahini: This sesame paste is classic in hummus and gives the soup a rich, nutty creaminess.
- Fresh lemon juice: Brightens the soup with acidity—definitely don’t skimp on this!
- Fresh flat-leaf parsley: Adds a fresh, herby finish and a lovely color contrast.
Variations
One of the best things about this hummus soup recipe is how flexible it is—you can easily make it your own by tweaking a few ingredients or toppings. I love experimenting with flavors depending on the season or what’s in the pantry.
- Roasted Red Pepper Hummus Soup: I once added roasted red peppers for sweetness and a touch of smokiness, turning the soup a beautiful rosy color and adding complexity.
- Spicy Kick: Stir in a pinch of cayenne or smoked paprika to heat things up; my family goes crazy for this twist on chilly evenings.
- Greens Boost: Toss in some chopped spinach or kale during the last few minutes of simmering for extra nutrients and color.
- Vegan Protein Power: Add a scoop of cooked quinoa or lentils to make it even heartier for meal prep days.
How to Make Hummus Soup Recipe
Step 1: Roast chickpeas and garlic to deepen flavor
First things first—roasting. Toss 1 1/2 cups of drained chickpeas with whole garlic cloves, olive oil, salt, and cumin on a baking sheet. Roast at 400°F for about 20-25 minutes until they’re golden, fragrant, and the garlic is tender. This step infuses the soup with an irresistible roasted depth, and the crispy chickpeas turn into a fantastic garnish later.
Step 2: Saute vegetables and build your soup base
While the chickpeas roast, heat olive oil in a large Dutch oven and sauté the chopped onion until soft and translucent. Then add salt, cumin, carrots, and the remaining chickpeas, stirring to coat in those spices. Gradually pour in vegetable broth and water, scraping up any browned bits—that’s where magic hides! Bring it all to a boil, then lower the heat and let it simmer covered until your carrots are fork-tender, about 20 minutes.
Step 3: Puree with tahini, lemon, and roasted garlic for silky smoothness
Once your veggies are tender, add tahini, fresh lemon juice, and the roasted garlic cloves you set aside. Use an immersion blender right in the pot to puree the soup until silky smooth, or carefully transfer to a blender in batches. Don’t forget to add extra water to get the consistency you prefer—some like it thicker, some like it more broth-like. Taste as you go, adding salt or lemon juice to brighten the flavor just right.
Step 4: Serve topped with crispy chickpeas and fresh parsley
Dish out your hummus soup into bowls and sprinkle generously with the crunchy chickpeas you roasted earlier, plus a handful of chopped fresh parsley for color and freshness. This contrast in texture and freshness really brings the whole dish together. Trust me, it’s absolutely worth the little extra effort!
Pro Tips for Making Hummus Soup Recipe
- Don’t rush the roasting: Roasting chickpeas and garlic slowly at 400°F is where flavors deepen—be patient to avoid under-toasting.
- Control your soup’s thickness: Add additional water little by little after blending instead of all at once, that way it’s easier to reach your perfect silky texture.
- Zest up your lemon juice: I sometimes add a bit of lemon zest along with the juice for an extra punch of brightness.
- Balance salt and acid at the end: Lemon juice intensifies upon standing, so it’s best to adjust seasoning after blending.
How to Serve Hummus Soup Recipe
Garnishes
I’m a huge fan of topping this hummus soup with the roasted crunchy chickpeas from the recipe—they add that delightful crunch you don’t expect. A sprinkle of fresh chopped parsley is my go-to for a little herbal brightness and color pop. Sometimes, I add a drizzle of good-quality olive oil or a pinch of smoked paprika for extra richness.
Side Dishes
What pairs well with hummus soup? I love serving it with warm pita bread or crusty artisan bread to soak up all that creamy goodness. A simple cucumber tomato salad dressed in lemon vinaigrette complements the soup’s richness beautifully. For heartier meals, grilled vegetables or roasted eggplant work great alongside.
Creative Ways to Present
For special occasions or dinner parties, I like to serve the soup in rustic bowls with a swirl of tahini and a few whole toasted chickpeas on top. Adding edible flowers or microgreens on top creates an elegant touch. Using mini soup cups makes for charming appetizers, especially when paired with a fresh herb sprinkle and a wedge of lemon on the side.
Make Ahead and Storage
Storing Leftovers
I store leftover hummus soup in airtight containers in the fridge for up to five days, which makes it perfect for midweek lunches. Just give it a good stir before reheating to reincorporate any separation that might happen.
Freezing
This soup freezes really well! I portion it out into freezer-safe containers, leaving some space since it expands when frozen. When you’re ready, thaw it overnight in the fridge for the best texture.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking and to ensure even warming. If it seems too thick after reheating, just add a splash of water or broth to loosen it up. Avoid boiling once reheated as it can dull the vibrant flavors.
FAQs
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Can I use dried chickpeas instead of canned for this Hummus Soup Recipe?
Absolutely! If you prefer dried chickpeas, soak them overnight and cook them until tender before starting the recipe. Just swap out the canned chickpeas for the same quantity of cooked chickpeas. Using dried chickpeas can add a fresher flavor, but requires extra prep time.
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Is this Hummus Soup Recipe vegan and gluten-free?
Yes, this recipe is naturally vegan and gluten-free as is. Just be sure to check that your vegetable broth is gluten-free and you’re all set.
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Can I make this soup spicier?
Definitely! Add cayenne pepper, smoked paprika, or even a dash of hot sauce either during cooking or as a garnish. I like to add a pinch while sautéing the onions for a subtle heat that builds.
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How long does the crispy chickpea garnish last?
These roasted chickpeas stay crunchy for a couple of days stored in an airtight container at room temperature. If they soften, you can re-crisp them quickly in a hot pan or oven for a couple of minutes before serving.
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What if I don’t have an immersion blender?
No worries! You can carefully transfer the soup in batches to a regular blender. Make sure the soup isn’t piping hot—let it cool slightly—and remove the center cap on the lid to let steam escape. Cover the opening with a towel and blend until smooth.
Final Thoughts
This hummus soup recipe has become one of my absolute favorites because it’s so comforting but still light enough to enjoy any time. I love how easy it is to make yet feels like you put in serious effort. You’ll be amazed at how the simple process of roasting and blending transforms humble chickpeas into a bowl of pure joy. Give it a try and share it with loved ones—you might just find it becoming your new go-to soup, just like it did for me.
Print
Hummus Soup Recipe
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 4 servings
- Category: Soup
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This creamy and comforting Hummus Soup combines roasted chickpeas, garlic, and spices with a silky tahini and lemon base. Roasted chickpeas and garlic add a deep, nutty flavor to the soup, while blending creates a smooth texture reminiscent of traditional hummus. A perfect warm bowl to enjoy as a nourishing lunch or light dinner, garnished with crispy chickpeas and fresh parsley for extra crunch and freshness.
Ingredients
Roasted Chickpeas and Garlic
- 1 1/2 cups chickpeas (from one 15-ounce can), drained and rinsed
- 8 medium garlic cloves, peeled
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
Soup Base
- 1 1/2 cups chickpeas (from second 15-ounce can), drained and rinsed
- 2 tablespoons olive oil
- 1 3/4 teaspoons kosher salt, divided
- 1 teaspoon ground cumin
- 1 large yellow onion, chopped (about 1 3/4 cups)
- 4 small carrots, peeled and coarsely chopped (about 1 1/2 cups)
- 4 cups vegetable broth
- 1 cup water, plus more as needed
- 1/3 cup tahini
- 3 tablespoons fresh lemon juice (from 2 lemons), plus more to taste
- 1/4 cup chopped fresh flat-leaf parsley
Instructions
- Roast the Chickpeas and Garlic: Preheat your oven to 400°F (200°C). On a large rimmed baking sheet, toss 1 1/2 cups of chickpeas with the peeled garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground cumin until evenly coated. Arrange in a single layer and bake for 20 to 25 minutes, stirring halfway through, until the garlic is tender and browned and the chickpeas are toasted and crispy. Remove from the oven and let cool. Separate the roasted garlic cloves from the chickpeas, setting garlic aside for the soup and chickpeas for garnish.
- Start the Soup Base: Heat the remaining 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the chopped onion and sauté, stirring frequently, until softened and translucent, about 3 to 4 minutes. Stir in the remaining 1 1/4 teaspoons kosher salt and the remaining 1 teaspoon ground cumin. Cook, stirring constantly, for 30 seconds to 1 minute until fragrant and the cumin is toasted.
- Add Vegetables and Liquids: Add the chopped carrots and the remaining 1 1/2 cups of chickpeas to the pot. Stir well to coat the vegetables and chickpeas with the spices and oil, cooking about 2 minutes. Gradually pour in the vegetable broth and 1 cup of water, scraping up any browned bits from the bottom of the pot with a wooden spoon.
- Simmer the Soup: Bring the mixture to a boil over high heat, then reduce the heat to medium-low, cover the pot, and let simmer until the carrots are fork-tender, about 20 minutes. Remove the pot from the heat. Stir in the tahini, fresh lemon juice, and the reserved roasted garlic cloves.
- Puree the Soup: Use an immersion blender to carefully blend the soup until smooth and creamy, about 1 to 2 minutes. Alternatively, transfer the soup in batches to a countertop blender (with the lid slightly vented and covered with a towel to prevent steam escape) and blend until smooth, about 1 minute. If the soup is too thick, add more water as needed to reach your desired consistency. Adjust seasoning with additional lemon juice and salt to taste.
- Serve: Divide the hummus soup evenly among 4 bowls. Garnish with the reserved crispy roasted chickpeas and sprinkle with chopped fresh parsley. Serve immediately. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- If you prefer a chunkier texture, blend only half the soup and stir the rest in at the end.
- For a spicier kick, add a pinch of cayenne or smoked paprika when sautéing the onions.
- You can substitute the vegetable broth with chicken broth if not vegan.
- To save time, the roasted chickpeas and garlic can be prepared a day ahead and stored in an airtight container.
- Leftover crispy chickpea garnish can also be enjoyed as a snack.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
