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Hummus Soup

Blend all of the flavors of hummus into this creamy soup! Don't forget the toppings--we like tangy feta, fresh parsley, and crispy pita croutons.

Tasty Team
September 15, 2022
Total Time

35 minutes

35 min

Prep Time

5 minutes

5 min

Cook Time

30 minutes

30 min

Hummus Soup
Total Time

35 minutes

35 min

Prep Time

5 minutes

5 min

Cook Time

30 minutes

30 min

Ingredients

for 8 servings

  • ¼ cup olive oil (60 mL)
  • 1 onion yellow onion, medium, diced
  • 3 garlic cloves, minced or pressed
  • 2 cups vegetable stock (480 mL)
  • 1 cup water (240 mL)
  • 15 oz can of chickpeas
  • 1 lemon, juiced
  • ½ cup tahini (120 g)
  • ¼ cup nutritional yeast (30 g)
  • sea salt, to taste

Pita Croutons

  • 2 pita breads
  • olive oil, to taste
  • za'atar, to taste
  • crumbled feta cheese, for topping (optional)
  • fresh parsley leaf, torn, for topping

Nutrition Info

  • Calories 322
  • Fat 30g
  • Carbs 29g
  • Fiber 2g
  • Sugar 6g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 375°F (190°C).
  2. Heat the olive oil in a Dutch oven or large saucepan over medium heat. Add the onion and garlic and sauté until tender, about 5 minutes.
  3. Add the vegetable stock, water, and chickpeas. Cover, bring to a simmer, and cook for 10–15 minutes. Remove the pot from the heat and stir in the lemon juice.
  4. Meanwhile, make the pita croutons: Tear the pita into small pieces. Spread on a baking sheet, drizzle with the olive oil, and sprinkle with za'atar. Toss until well coated.
  5. Transfer to the oven and toast until the pita croutons are golden brown, 7-10 minutes.
  6. Use an immersion blender to purée the soup until smooth and creamy. Stir in tahini, nutritional yeast, and salt.
  7. Ladle the soup into bowls and top with the pita croutons, feta, and parsley. Serve immediately.
  8. Enjoy!

Ingredients

for 8 servings

  • ¼ cup olive oil (60 mL)
  • 1 onion yellow onion, medium, diced
  • 3 garlic cloves, minced or pressed
  • 2 cups vegetable stock (480 mL)
  • 1 cup water (240 mL)
  • 15 oz can of chickpeas
  • 1 lemon, juiced
  • ½ cup tahini (120 g)
  • ¼ cup nutritional yeast (30 g)
  • sea salt, to taste

Pita Croutons

  • 2 pita breads
  • olive oil, to taste
  • za'atar, to taste
  • crumbled feta cheese, for topping (optional)
  • fresh parsley leaf, torn, for topping

Nutrition Info

  • Calories 322
  • Fat 30g
  • Carbs 29g
  • Fiber 2g
  • Sugar 6g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 375°F (190°C).
  2. Heat the olive oil in a Dutch oven or large saucepan over medium heat. Add the onion and garlic and sauté until tender, about 5 minutes.
  3. Add the vegetable stock, water, and chickpeas. Cover, bring to a simmer, and cook for 10–15 minutes. Remove the pot from the heat and stir in the lemon juice.
  4. Meanwhile, make the pita croutons: Tear the pita into small pieces. Spread on a baking sheet, drizzle with the olive oil, and sprinkle with za'atar. Toss until well coated.
  5. Transfer to the oven and toast until the pita croutons are golden brown, 7-10 minutes.
  6. Use an immersion blender to purée the soup until smooth and creamy. Stir in tahini, nutritional yeast, and salt.
  7. Ladle the soup into bowls and top with the pita croutons, feta, and parsley. Serve immediately.
  8. Enjoy!
Hummus Soup

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