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Creamy Chickpea Soup With Black Tahini and Za’atar [Vegan, Gluten-Free]

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If you love trying new flavors, then you have to try this creamy chickpea soup. It's made from puréed chickpeas seasoned with fresh herbs, black tahini, and za'atar, a tasty Middle Eastern spice blend. Serve this comforting soup with a garnish of nuts and crunchy toast.

Creamy Chickpea Soup With Black Tahini and Za'atar [Vegan, Gluten-Free]



Cook Time



For the Soup:

  • 1 cup dry chickpeas
  • 1 onion
  • 1 spring of parsley
  • 1 clove garlic
  • 6 1/3 cups vegetable broth
  • 1/2 teaspoon ground cumin
  • A little bit of lemon juice
  • Salt
  • Pepper
  • Oil

For the Toppings:

  • Black tahini
  • Za’atar
  • Red chili flakes
  • Lemon zest
  • Sesame seeds
  • Nuts of choice


  1. Chickpeas pour in the water and leave to soak for at least 10 hours. Then, cook according to package instructions until tender.
  2. In a pot, add 1 tablespoon oil and heat on medium. Add the chopped onion. Stir-fry about 3 minutes. Add chopped garlic and cumin. Add peeled and diced parsley. Cook another minute.
  3. Add drained chickpeas (if you want you can add  the water from boiling, just be sure to adjust the amount of broth).
  4. Add the broth. Reduce heat to a simmer and cook for 15-20 minutes.
  5. Blend soup into a smooth cream.
  6. Season the soup with salt, pepper, and lemon juice.
  7. Serve with black tahini, za’atar, or nuts.





I'm the founder of the popular Polish blog Wegan Nerd, which was named Culinary Blog of the Year in 2014 and Blog of the Year in 2015 by 100 Best Restaurants in Poland. I am a graphic designer specializing in animated film, illustration, and book design. I'm also a food photographer. I teach vegan cooking and host workshops across my country and I just released my first cookbook.



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