Hummus Soup with Crispy Chickpeas and Roasted Garlic Recipe

If you’re looking for a soul-warming dish that’s creamy, flavorful, and packs a lovely crunch, you’ll absolutely want to try my Hummus Soup with Crispy Chickpeas and Roasted Garlic Recipe. This soup is like a cozy hug in a bowl — think silky hummus-inspired base with just the right zing of lemon and cumin, accented by irresistibly crispy roasted chickpeas. When I first made this soup, I was amazed at how something so simple could feel so special and satisfying, and trust me, you won’t be disappointed!

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Ingredients You’ll Need

I love that this recipe uses simple ingredients you probably already have, but they combine in such a way that every bite feels fresh and vibrant. Don’t skimp on roasting the garlic and chickpeas—that’s where the magic really happens!

• Chickpeas: I use canned for convenience, but make sure to rinse and drain them well for the best texture; dividing them helps with the roasted crispiness and creamy soup base.
• Garlic: Roasting whole cloves mellows the bite and adds a sweet, caramelized flavor that’s unbeatable.
• Olive Oil: Quality olive oil makes a difference in roasting and sautéing, bringing richness and a smooth mouthfeel.
• Kosher Salt: Essential for seasoning properly and bringing out the best flavors.
• Ground Cumin: Toasting it with the vegetables amps up that warm earthy flavor that complements chickpeas perfectly.
• Yellow Onion: Adds sweetness and depth when sautéed gently.
• Carrots: Bring natural sweetness and body to the soup.
• Vegetable Broth: For a savory, well-rounded base; homemade or store-bought both work well.
• Water: Helps adjust consistency without diluting flavor too much.
• Tahini: Brings that authentic hummus creaminess—don’t skip it!
• Fresh Lemon Juice: Adds brightness and lifts all those cozy flavors.
• Fresh Parsley: For garnish, adding a fresh pop of color and subtle herbal notes.

Variations

This hummus soup is wonderfully versatile—I often tweak it a bit depending on the season or what’s in the pantry. You should feel free to play with it and make it your own.

• Spice it Up: I sometimes add a pinch of smoked paprika or cayenne for a smoky kick that my family loves.
• Greens Boost: Adding some chopped spinach or kale toward the end of cooking is a great way to sneak in extra veggies.
• Nut-Free Version: For those allergic to tahini, I swap it out with a spoonful of sunflower seed butter—it’s surprisingly good!
• Make it Chunky: If you prefer texture, puree just half the soup, then stir in the remaining chickpeas without blending.

How to Make Hummus Soup with Crispy Chickpeas and Roasted Garlic Recipe

Step 1: Roast Chickpeas and Garlic to Crispy Perfection

Preheat your oven to 400°F. Toss 1 1/2 cups of rinsed chickpeas with garlic cloves, 1 tablespoon of olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground cumin on a rimmed baking sheet. Spread them out well—crowding leads to steaming instead of crisping. Roast for about 20 to 25 minutes, stirring halfway, until the garlic is tender and browned and the chickpeas get that golden, crunchy texture. Set aside the garlic cloves separately for pureeing later. This step adds that crave-worthy crunch and depth of flavor you’ll notice every time.

Step 2: Sauté Onions, Toast Spices, and Build Soup Base

While your chickpeas roast, heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the chopped onion and cook, stirring often, until translucent and soft, about 3 to 4 minutes. Sprinkle in the remaining 1 1/4 teaspoons salt and 1 teaspoon cumin, stirring constantly until the spices bloom and darken, about 30 seconds to 1 minute—this part really deepens the soup’s flavor. Toss in your chopped carrots and the remaining 1 1/2 cups of chickpeas, stir for 2 minutes so everything is beautifully coated. Then gradually add vegetable broth and water, scraping the fond (those browned bits) from the pot with your wooden spoon—it adds so much complexity you don’t want to miss. Bring everything to a boil, then reduce to a simmer, cover, and cook until the carrots are fork-tender, around 20 minutes.

Step 3: Puree and Finish with Creamy Tahini and Lemon

Once the vegetables are tender, remove from heat and stir in tahini, the fresh lemon juice, and your reserved roasted garlic cloves. Using an immersion blender, puree the soup until silky smooth—this usually takes 1 to 2 minutes. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender, venting the lid to let steam escape, and puree until creamy. I like to add a bit of extra water here or there to get the consistency just right—think of it like a velvety hummus you can sip. Taste and adjust with extra lemon juice if you want a brighter punch.

Step 4: Serve with Crispy Chickpeas and Fresh Parsley

Ladle the soup into bowls, then sprinkle generously with those crispy chickpeas and a handful of fresh parsley. This fresh herb adds a lovely vibrancy, and the chickpeas bring that textural oomph that makes each bite special. I promise you’ll get tons of compliments for this one—it’s the perfect balance of creamy, tangy, and crunchy.

How to Serve Hummus Soup with Crispy Chickpeas and Roasted Garlic Recipe

Garnishes

I’m obsessed with topping this hummus soup with the crispy chickpeas and fresh parsley for texture and color, but I also love adding a drizzle of good olive oil or a sprinkle of smoked paprika. If I want a little heat, I toss on some chili flakes or a swirl of harissa. These small touches elevate the experience, especially when serving guests.

Side Dishes

For a full meal, I usually serve this with warm pita bread or crunchy flatbread to scoop up the creamy soup. It also pairs beautifully with a simple green salad or roasted veggies for some fresh contrast. If I’m making it for lunch, crusty bread is my go-to—it’s so good for soaking up every last bit.

Creative Ways to Present

For dinner parties, I like serving the soup in rustic bowls with a small mound of crispy chickpeas in the center, then sprinkling chopped parsley and adding a lemon wedge on the side. It looks gorgeous and makes it interactive for guests to squeeze fresh lemon to their liking. Sometimes I set out small bowls of different garnishes like za’atar or pomegranate seeds for a fun twist.

Make Ahead and Storage

Storing Leftovers

I store leftover hummus soup in an airtight container in the fridge, where it lasts up to 5 days. The crispy chickpeas lose their crunch fast, so I always keep them separate and only add them when serving. When reheating, I gently warm it on the stove, stirring often to prevent sticking and to freshen up that flavor.

Freezing

This soup freezes beautifully. After it cools completely, I portion it out into freezer-safe containers or bags. When I defrost, I usually leave it in the fridge overnight to thaw and then stir well before reheating. Tahini can separate a bit during freezing, but whisking the soup while reheating smooths it right back out.

Reheating

The best way I’ve found to reheat is on the stove over low to medium heat, stirring frequently. You can add a splash of water or broth to bring back the creamy texture if it thickened too much. This method keeps the soup fresh and prevents any bitterness that sometimes comes from microwaving garlic-heavy dishes.

FAQs

Final Thoughts

I absolutely love how this Hummus Soup with Crispy Chickpeas and Roasted Garlic Recipe turns out every single time. It’s become my go-to for when I want something nourishing but not complicated. My family goes crazy for it, especially when those crispy chickpeas come into play. If you usually think of hummus as just a dip, I encourage you to think bigger—this soup brings that same comforting flavor to a whole new level. Give it a try, and I’m betting it’ll become a favorite in your meal rotation too!

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