Cold Chickpea-Tahini Soup Recipe (2024)

Ilene's description was spot on--hummus in a bowl. I used 1 tsp cumin, 3 large cloves of garlic, chopped, and about twice the lemon juice (used 2 whole lemons). Two 14 ounce cans of chickpeas is a small handful more than 3 cups. I put the left overs in the soup for a little extra texture. I used 1-3/4 cup of water--this yielded 4 cups of broth. I used about the amount of cucumber, red onion and tomatoes as called for, as one serving of vegetables. Doing so makes a more substantial chunky soup.

So what would happen if liquid hummus meets gazpacho? Actually, it's pretty good. Add 1 1/2 cups each tomatoes & cucumbers to the puree. Use 2-3 cloves garlic, 4 T lemon juice, 1/2 to 1 t cumin and a little hot sauce. Thin with water or ice cubes, then adjust at the end with salt and 1 T white wine vinegar. This is still more Jerusalem than Barcelona, but it's more interesting than the straight hummus version.

Try a generous sprinkle of Sumac across the top. The red ocher color presents nicely and adds more complexity to the lemon flavor.

Like hummus in a bowl, only better. I loved this soup and so did my guests. The person who wrote "meh" should have used more garlic, more lemon juice.

Wow is this GOOD! Versatile recipe, used pureed cauliflower instead of chickpeas and it turned out wonderful! Perfect farmer's market recipe and great tomatoes make the dish. This one's a keeper.

Ditto about the water-thinned hummas. Ditto about more lemon, garlic, AND cumin.

Agree--more garlic and more lemon!

Flat out yummy. Made this for Sunday company as soup course and it waa a big hit.Let sit overnight, adding extra lemon juice at serving, very bright and refreshing.Added extra cumin and used veggie stock, topping with Za'tar. I will make again.

2 lemons, Za'atar, fenugreek, Aleppo pepper, 2-3 large garlic, garbanzo broth plus vegetable broth instead of water

It was 105 today. I over pressure cooked the chick peas. This was fabulous.Soup and salad in one. Much better (and cooler) than what I had planned. Added a sautéed shallot and leek before immersion blending.

Used chicken broth, and doubled the lemon juice

Absolutely outstanding and a huge hit w. my dinner guest.I didn't add any water, just some of the chickpea broth. I made it in the morning. Before serving, in the evening, I loosened it up a bit w. some soy milk. Instead of just salt, I used Nature's Seasons which improves everything!

Excellent summertime dish!
1) used 1.25 cups water for a good consistency
2) added 1/2 diced red pepper to veggie mix
3) used low fat feta crumbles
4) 2 tablespoons good quality tahini
Bon appetit!

Almost a hummus soup, for sure. Made a little less than a half batch for 3 as a side dish, but upped the amount of garlic, tahini, cumin, and lemon juice for a spicier soup. I would note to be more conservative with the olive oil as you taste the soup; the garnish at the end really goes a long way for presentation as well as taste. Spice is nice, but too much olive oil is not a nice kind of spice.

Topped with Lah Yu chili oil to give a stronger sesame flavor and made for a nice presentation. Heated it up, added some medium grain white rice, and roasted sesame oil rather than olive oil.

Tasty- but needs more flavor. Used paprika, more garlic, more lemon, and some other extras. Fairly chunky at the end

An easy to prepare soup for a summers day. I will make this soup again. In the future I will use kosher salt instead of sea salt. The recipe came together easily as I usually cook and freeze chickpeas/garbanzo beans once a month.

Made this tonite for my picky eaters. My spouse loved it and wanted seconds. It was so creamy and satisfying. Love the suggestions for more garlic andca spicy oil on top! Served this with a crusty bagette that we could clean the bowl with. I will do this again and keep experimenting with various toppings.

The sumac was a great suggestion, and two 14 oz cans of chickpeas is indeed pretty close to 3 cups. Mine came out very well, but like some hummus, a little gritty. Melissa Clark says that heating the chickpeas before blending will fix this issue in hummus, so I will try that next time.

Easy and tasty; I followed mdurphy's lead below and added (canned) tomatoes and fresh cucumber to create "liquid hummus meets gazpacho". The reserved tomato juice in the can nicely thinned the soup a bit. I chose to keep it relatively thick, and our guests wiped out every last bit from their bowls with flat bread. This was a nice cool first course for a meal with a spiced entree - black pepper chicken thighs with mango with coconut rice on the side, both also from this site.

Can this be made in advance.

Can this soup be made earlier and served cold/room temp several hours later?

1 tsp cumin, 3 large cloves of garlic, chopped, and 2 whole lemonsServe with lemon wedges, Za'atarIf cooking chickpeas yourself, sub cooking broth for water.Add Sweet red pepper to the garnish

I realize this involves the oven (egads, too hot) but adding some roasted chickpeas as a side nosh or a garnish for the soup is an excellent addition. No, it's not too chick-pea-y, particularly if you roast the chickpeas with a little chili lime.

Tasty, but as stated by others - a LOT more lemon, garlic and cumin. Needed about 4 cups of liquid (I used chicken broth and chickpea water from cooking). Added much more chopped veggies to make it more interesting. I think it may be more complex the day after, but as yet, haven't tasted it.

Some adjustments based on previous comments- 2 cans of chickpeas/garbanzo beans (same same) with water left in it (adjust water amount later on)3-4 TBS tahini 3/4 tsp cumin or more3/4 tsp coriander powder or more1TBS zaatar or more 1 TBS sumac or moreZaatar and sumac really lend themselves to this “middle eastern “ type soup.

So delicious on this 90+ degree day. Made as written. Thank goodness I prepared the chickpeas yesterday when it was only 80!

so nice!!! I also added some more lemon juice, more tahini. It's so yummy!!! added a bit of apple cider vinegar. Thanks!

We upped the amount of garlic to a fresh chunky 1 inch clove for 3 portions with the motto ‘there is no such thing as too much garlic’.There is ... it was too much.Apart from that, it’s wonderful. I’m going to try roasted garlic next time.

2 cans chick peas1 can chick broth1/2-1 can waterMore tahini (0r Chinese toasted sesame oil)Add some parsley & shredded lemon zest before blendingMake 2x salsa toppingSkip fetaComplete protein if served with bread!