If you like hummus, then you'll love this soup! In this recipe, chickpeas, carrots, and seasoning are blended into a creamy puree soup. Even if you're inexperienced in the kitchen, everyone will be impressed with the results.

Creamy Hummus Soup [Vegan]

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  • 1 cup of dried chickpea cooked or 2 cans of chickpeas, drained and rinsed
  • 2 cups of vegetable broth
  • 2 carrots, peeled and chopped
  • 1/2 onion
  • 2 garlic cloves
  • 3 tablespoons tahini
  • 1 tablespoon coconut oil
  • Juice and peel from 1 lemon
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric powder
  • Salt and fresh pepper, to taste


To Cook the Dried Chickpeas:
  1. Soak beans overnight. Drain and rinse. Cook for about 90 minutes, until tender.
To Make the Soup:
  1. In a large pot, melt 1 tablespoon of coconut oil. Add in the chopped onion and heat over medium for several minutes, stirring often. After a few minutes, add in the minced garlic and stir on low heat.
  2. Add in paprika, turmeric, salt, and fresh ground pepper. Stir for another minute or two, careful not to burn, adding a little bit of water if necessary.
  3. Now add in the chickpea, carrots, and vegetable broth. Stir well and bring to a boil. Once it boils, reduce heat to simmer for another 15-20 minutes or until carrots are tender.
  4. Turn off the heat, carefully transfer soup into a high-speed blender.
  5. Add in tahini, lemon juice, and lemon peel.
  6. Blend until smooth.
  7. Pour into bowls and serve with garnish of cilantro, parsley, lemon juice, and paprika.


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