This chilled chickpea soup is one of my favorite easy, healthy, no-cook summer meals. It tastes like a bowl of mild, ultra-creamy hummus piled high with all the toppings.
Chilled Chickpea Soup
This chilled chickpea soup is everything you love about hummus in soup form. It's gluten-free and easy to make vegan (just leave out the feta). Plus it's packed with protein and calcium!
- 2 (14-ounce) cans chickpeas rinsed and drained
- 1/4 cup freshly squeezed lemon juice
- 3 tablespoons tahini
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic chopped
- 1/2 teaspoon ground cumin
- 2-2 1/2 cups plain, unsweetened almond milk or water
- Kosher salt and freshly ground black pepper
- 1 cup chopped tomatoes
- 1 cup chopped cucumbers
- 1/4 cup chopped pitted kalamata olives
- 1/4 cup minced red onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons minced pickled hot peppers optional
- 1 cup feta cheese optional, omit for vegan version
For the soup:
Peel the chickpeas by pressing them gently between your fingers. The skins should slide right off.
In a blender, combine the chickpeas, lemon juice, tahini, olive oil, garlic, and cumin. Add 2 cups of almond milk (or water) and blend until smooth. If the soup is still to thick for your liking, add the remaining 1/2 cup almond milk. Taste the soup and season with salt and pepper. Transfer the soup to the refrigerator and chill.
For the topping:
Combine the tomatoes, cucumbers, olives, onion, parsley, and hot peppers and feta cheese (if using) in a small bowl.
If the soup thickens a lot in the fridge, thin it with a little water. Ladle it into shallow bowls and spoon a a scoop of the topping into the middle of each bowl. Pass remaining topping on the side.
Adapted from the New York Times.