Can I use canned chickpeas for this Hummus Soup recipe?

Yes, the recipe specifies using 2 cans of drained and rinsed chickpeas as an alternative to dried, cooked chickpeas, making preparation quicker.

What gives this Hummus Soup its creamy texture?

The soup achieves its creamy texture by blending cooked chickpeas, tahini, and vegetable broth until smooth, along with the added lemon peel and cooked vegetables.

What kind of spices are used in this Hummus Soup?

This Hummus Soup is seasoned with smoked paprika, turmeric powder, salt, and fresh pepper, creating a warm and aromatic flavor profile.

How should I garnish this Hummus Soup?

The recipe suggests garnishing your Hummus Soup with fresh herbs like cilantro or parsley, a squeeze of lemon juice, and a sprinkle of paprika for added flavor and color.

Can I prepare this Hummus Soup ahead of time or store leftovers?

Yes, this blended soup can be stored in an airtight container in the refrigerator for 3-4 days and reheated gently on the stovetop or in the microwave.

4 years ago

Hummus Soup
[Vegan]

ZL By: Zuzana Fajkusova and Nikki Lefler

Author Bio

Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto,... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

A bowl of creamy, golden vegan hummus soup, garnished with fresh green herbs and a sprinkle of red paprika, ready to be served.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Hummus Soup [Vegan]

Dairy Free

Vegan

Super easy, deliciously creamy vegan soup that will become one of your favorites.

Ingredients You Need for Hummus Soup [Vegan]

1 cup of dried chickpea cooked or 2 cans of chickpeas drained and rinsed
2 cups of vegetable broth or water I used Microbiome Veggie Broth
2 carrots peeled and chopped
1/2 onion chopped
2 garlic cloves minced
3 tablespoons tahini
1 tablespoon of coconut oil
juice and peel from one organic lemon
1 teaspoon smoked paprika
1 teaspoon turmeric powder
salt and fresh pepper to taste
fresh herbs for garnish

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Hummus Soup [Vegan]

If using dried beans: Soak beans overnight. Drain and rinse. Cook for about 90 min. 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.
Add in paprika, turmeric, salt and fresh ground pepper. Stir for another minute or two, careful not to burn, adding little bit of water if necessary.
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.
Turn off the heat, carefully transfer soup into a high speed blender.
Add in tahini, lemon juice and lemon peel.
Blend until smooth. Be very careful opening the blender as it could explode and splash you!
Pour into bowls and serve with garnish ( cilantro, parsley, lemon juice, paprika).