Crazy Good Hummus Soup

Super easy, deliciously creamy vegan soup that will become one of your favorites ;)
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3


  • 1 cup of dried chickpea cooked or 2 cans of chickpeas drained and rinsed
  • 2 cups of vegetable broth I used organic, low sodium
  • 2 carrots peeled and chopped
  • 1/2 onion
  • 2 garlic cloves
  • 3 Tbs tahini
  • 1 Tbs of coconut oil
  • juice and peel from one organic lemon
  • 1 tsp smoked paprika
  • 1 tsp turmeric powder
  • salt and fresh pepper to taste


  • If using dried beans: Soak beans overnight.Drain and rinse. Cook for about 90 min.
  • In a large pot melt 1 tbsp 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 (vitamix).
  • 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)