The solution for those who can never get enough hummus.

Why Does This Recipe Work?

I preferhummusserved warm, with a swirl of olive oil, crispy chickpeas, and fresh veggies for dipping.

Bowls of hummus next to a small bowl of roasted chickpeas, another small bowl with chopped parsley, and a burnt orange kitchen towel, all on a wooden table

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Should I Remove the Chickpea Skins?

All chickpeas have a paper-thin, fibrous casing or skin that can be tricky to digest.

While its not absolutely necessary, removing the skins also helps achieve a super-smooth result when blending or pureeing.

Bowls of hummus next to a small bowl of roasted chickpeas, another small bowl with chopped parsley, and a burnt orange kitchen towel, all on a wooden table

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

The chickpeas have been sitting and soaking in brine, which helps soften and release the skin.

Plus, its a great activity for little kiddos who are finding their way around the kitchen.

Tips and Tricks

Depending on your preferred consistency, adjust the liquid as needed.

Bowl of hummus soup at a rustic table setting (bowl sitting on a wooden tray next to a glass of sparkling water, a spoon, and a burnt orange kitchen towel)

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Add or remove waterjust one tablespoon at a timeto reach the texture that you prefer.

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.

Seasoned chickpeas on a baking sheet for hummus soup recipe

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

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 carrots and remaining 1 1/2 cups chickpeas and stir to coat and combine, about 2 minutes.

Roasted seasoned chickpeas on a baking sheet for hummus recipe

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

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.

Diced onions caramelizing in a Dutch oven for hummus soup recipe

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Use an immersion blender to carefully puree the soup until smooth, 1 to 2 minutes.

Secure the lid on the blender, removing the center piece to allow steam to escape.

Place a clean towel over the opening.

Carrots, chickpeas, and broth added to Dutch oven for hummus soup recipe

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Process until smooth, about 1 minute.)

Add additional water as needed to reach desired consistency.

Season to taste with additional lemon juice.

Hummus soup ingredient boiling in a Dutch oven

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

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.

Hummus soup purreed in a blender

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

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Bowl of hummus soup topped with roasted chickpeas

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Bowl of hummus soup topped with roasted chickpeas and chopped flat parsley

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster