Hummus Soup

Roast the chickpeas - Preheat the oven to 400°F. Toss 1 1/2 cups of the chickpeas with garlic cloves, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt, and 1/2 teaspoon of the cumin on a large rimmed baking sheet. Bake until the garlic is tender and browned and chickpeas are toasted and crispy, 20 to 25 minutes, stirring halfway through. Remove from the oven; let crispy chickpeas and roasted garlic cool on the baking sheet. Separate out the garlic cloves to puree in the soup and set aside until ready to use.

While the chickpea roasts, start the soup - Heat the remaining 2 tablespoons of olive oil in a large Dutch oven over medium-high. Add the onion and cook, stirring often, until softened and translucent, 3 to 4 minutes. Add the remaining 1 1/4 teaspoons salt and remaining 1 teaspoon cumin and cook, stirring constantly, until fragrant and the cumin is darkened and toasted, 30 seconds to 1 minute. Add carrots and remaining 1 1/2 cups chickpeas and stir to coat and combine, about 2 minutes. Gradually add vegetable broth and water, using a wooden spoon to scrape any browned bits on the bottom of the pot. Bring to a boil over high. Reduce heat to medium-low, and simmer, covered, until carrots are fork-tender, about 20 minutes. Remove from heat; add tahini, lemon juice, and reserved roasted garlic cloves.

Puree the soup - Use an immersion blender to carefully puree the soup until smooth, 1 to 2 minutes. (Alternatively, use a ladle or measuring cup with a handle to carefully transfer vegetable and broth mixture to a blender. Secure the lid on the blender, removing the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute.) Add additional water as needed to reach desired consistency. Season to taste with additional lemon juice.

Serve - Divide the mixture evenly among 4 bowls. Sprinkle with the crispy chickpeas and parsley. Refrigerate leftovers in an airtight container for up to 5 days.