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Creamy Chickpea Soup

Creamy Chickpea Soup

Hummus is our sturdy MVP for getting vegans out of quite a few challenging dining experiences. My husband and I survived our honeymoon driving up the upper peninsula of Michigan in the late 1990s on pretty much hummus and the odd portobello mushroom sandwich. There was no HappyCow, ( ) people. Because hummus has been so ubiquitously reliable for many of us and because things have gotten a shade or two easier for the meatless masses, sometimes I don’t think we quite give this protein-packed, possibility-rich chickpea spread the appreciation it deserves. This recipe celebrates the humble tastiness and dependable nature of hummus in soup form. 

We’ve got springtime in Chicago now, which means a well-shuffled deck of cold, rainy, mild, and teasingly perfect days, so I started thinking about the concept of hummus as a soup. Why not? It’s rich and creamy, perfect for dipping pita bread in and savoring for its lemony, Mediterranean flavors. Easy, inexpensive and quick to make and fun to customize with toppings, this Creamy Chickpea Soup will not disappoint.


Creamy Chickpea Soup

2 - 3 cups low sodium vegetable broth
30 oz. chickpeas, drained and rinsed
4 cloves garlic, minced
tablespoon tamari
2 teaspoons ground cumin
2 teaspoons ground coriander
teaspoon cayenne powder
Salt and pepper to taste
cup tahini
juicy lemon, squeezed
Salt and pepper to taste

In a medium soup pot over medium heat, heat 1/3 cup of vegetable broth for a minutes. Add the garlic, chickpeas, tamari and spices, cooking together for about eight minutes, stirring often to keep from sticking. Add the rest of the broth - 2 cups for a thicker soup, 3 cups for a soupier soup – and tahini, cooking together for about five minutes, until heated through. Squeeze in your lemon and puree, using an immersion blender, regular blender or food processor.

Garnish and serve while warm. This soup is great with toasted pine nuts, curly parsley, roasted red bell pepper, roasted chickpeas, red onion, extra lemon wedges and kalamata olives, to name some options. Enjoy!

2015, Vegan Street

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