Hummus Soup
Ingredients
- 3 cups chickpeas, drained and rinsed
- 8 garlic cloves
- 3 tablespoons olive oil
- 1 3/4 teaspoons kosher salt
- 1 1/2 teaspoons ground cumin
- 1 3/4 cups yellow onion
- 1 1/2 cups carrots
- 4 cups vegetable broth
- 1 cup water
- 1/3 cup tahini
- 3 tablespoons lemon juice
- 1/4 cup chopped parsley
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Instructions
- Preheat the oven to 400°F. Toss 1 1/2 cups of the chickpeas with garlic cloves, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt, and 1/2 teaspoon of the cumin on a large rimmed baking sheet.,Bake until the garlic is tender and browned and chickpeas are toasted and crispy, 20 to 25 minutes, stirring halfway through. Remove from the oven; let crispy chickpeas and roasted garlic cool on the baking sheet. Separate out the garlic cloves to puree in the soup and set aside until ready to use.,Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster,Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
- Heat the remaining 2 tablespoons of olive oil in a large Dutch oven over medium-high. Add the onion and cook, stirring often, until softened and translucent, 3 to 4 minutes. Add the remaining 1 1/4 teaspoons salt and remaining 1 teaspoon cumin and cook, stirring constantly, until fragrant and the cumin is darkened and toasted, 30 seconds to 1 minute. Add carrots and remaining 1 1/2 cups chickpeas and stir to coat and combine, about 2 minutes. Gradually add vegetable broth and water, using a wooden spoon to scrape any browned bits on the bottom of the pot.,Bring to a boil over high. Reduce heat to medium-low, and simmer, covered, until carrots are fork-tender, about 20 minutes. Remove from heat; add tahini, lemon juice, and reserved roasted garlic cloves.,Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster,Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster,Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
- Use an immersion blender to carefully puree the soup until smooth, 1 to 2 minutes. (Alternatively, use a ladle or measuring cup with a handle to carefully transfer vegetable and broth mixture to a blender. Secure the lid on the blender, removing the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute.),Add additional water as needed to reach desired consistency. Season to taste with additional lemon juice.,Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
- Divide the mixture evenly among 4 bowls. Sprinkle with the crispy chickpeas and parsley. Refrigerate leftovers in an airtight container for up to 5 days.,Love the recipe? Leave us stars and a review below!,Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster,Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
Source
Original recipe: View Original