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Hummus Soup

Photo: 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. A portion of the chickpeas are reserved and toasted in a skillet to offer some 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. You can make the soup a day or two ahead, but you’ll definitely need to adjust the texture, as it will overthicken upon standing. Make the toasted chickpea topping up to a day ahead; store in an airtight container at room temperature. For the sake of your sanity, purchase tahini in a jar with a wide mouth; narrow tops make it difficult to stir and spoon out what you need.


  • 1/4 cup extra-virgin olive oil, divided
  • 1 cup chopped yellow onion (about 1 medium onion)
  • 5 garlic cloves, minced
  • 2 cups unsalted vegetable stock
  • 1 3/4 cups water
  • 1 1/8 teaspoons kosher salt, divided
  • 2 (15-oz.) cans unsalted chickpeas, drained, rinsed, and divided
  • 1/8 teaspoon ground cumin
  • 1/4 cup tahini (sesame paste)
  • 1 1/2 tablespoons fresh lemon juice
  • 6 tablespoons crumbled feta cheese

Nutrition Information

  • calories 327
  • fat 17.4 g
  • satfat 3.4 g
  • monofat 9 g
  • polyfat 3.3 g
  • protein 12 g
  • carbohydrate 33 g
  • fiber 6 g
  • cholesterol 8 mg
  • iron 2 mg
  • sodium 564 mg
  • calcium 127 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  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.

  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.

  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.