Jennifer Causey
Active Time
30 Mins
Total Time
30 Mins
Serves 6 (serving size: about 3/4 cup soup, 1 tbsp. cheese, 2 tbsp. toasted chickpeas, and 1 tsp. oil)

That's right--we turned the dip of the decade into a soup that's savory, silky, and garlicky good. Most of the chickpeas are pureed, but some are reserved and toasted for a garnish that offers a little chew--a nice textural contrast to the creaminess of the pureed soup. If the soup feels a little too thick, adjust by blending in more water, 1/4 cup at a time. Serve with pita bread and a side salad dressed with lemon juice.

How to Make It

Step 1

Heat 1 tablespoon olive oil in a large saucepan over medium. Add onion and garlic; cook, stirring often, until tender, about 4 minutes. Add vegetable stock, 1 3/4 cups water, and 1 teaspoon salt; bring to a simmer. Set aside 1 cup chickpeas; add remaining chickpeas to stock mixture. Cover and reduce heat to medium-low; simmer 10 minutes.

Step 2

Meanwhile, heat 1 tablespoon oil in a small skillet over medium-high. Add reserved 1 cup chickpeas; cook, stirring occa­sionally, until toasted and browned, 8 to 10 minutes. Stir in cumin and remaining 1/8 teaspoon salt.

Step 3

Pour stock mixture into a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process until smooth. Add tahini and lemon juice; process until smooth. Ladle soup into 6 bowls; drizzle with remaining 2 tablespoons oil, and sprinkle with cheese and toasted chickpeas.

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Ratings & Reviews

Worst Cooking Light Recipe I've made in 20 years of CL recipes

November 21, 2016
This was beyond gross.  I love humus but this went right into the garbage disposal after I choked down a few bites.