30-Minute Creamy Lemony Chickpea-Tahini Soup
30-Minute Creamy Lemony Chickpea-Tahini Soup
Ingredients
Soup
- 2 tablespoons (30 ml) extra-virgin olive oil, plus more for drizzling
- 1 medium yellow onion (8 ounces; 227 g), finely chopped (1 cup chopped)
- 3 cloves garlic, minced
- 2 (15-ounce; 425 g each) cans chickpeas, drained and rinsed
- 1 teaspoon Diamond Crystal kosher salt; for table salt, use half by volume
- 4 cups (946 ml) homemade vegetable stock or store-bought low-sodium vegetable broth, plus additional stock as needed
- 1/3 cup (75 ml) tahini (sesame seed paste), well stirred
- 1/2 teaspoon lemon zest plus 2 1/2 tablespoons (37 ml) fresh lemon juice from one large lemon, divided
- 2 tablespoons chopped fresh dill, plus more for garnish
- Ground sumac, for garnish
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 8 minutes.
8 min - 2
Add the garlic and cook, stirring, until fragrant, about 1 minute.
1 min - 3
Add the chickpeas and salt and cook, stirring, for 5 minutes, lightly mashing some of the chickpeas with the back of a spoon.
5 min - 4
Add the vegetable stock, tahini, lemon zest, and 2 tablespoons lemon juice. Bring to a simmer and cook for 10 minutes, stirring occasionally.
10 min - 5
Remove from heat and carefully transfer the soup to a blender (or use an immersion blender). Blend until smooth and creamy, adding more stock if needed to reach desired consistency.
0 - 6
Taste and adjust seasoning, adding more lemon juice or salt as needed. Serve hot, garnished with fresh dill and sumac.
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