Chilled Hummus Soup

  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2-3 servings 1x
  • Category: Lunch
  • Method: No Cook
  • Cuisine: American


  • 2 cups chick peas, drained and rinsed
  • 1 teaspoon cumin
  • 1 clove of garlic, peeled
  • 4 tablespoons tahini
  • Juice from one lemon
  • 2 tablespoons olive oil, plus more for swirling
  • 2 cups cold water
  • Salt and pepper to taste


  • 1/2 cup chopped tomato
  • 1 shallot, chopped fine
  • 1/2 cup chopped cucumber
  • 2 tablespoons chopped parsley or mint
  • 1/4 cup feta cheese


  1. Put chick peas, cumon, garlic, tahini, lemon juice and olive oil into a food processor and process until smooth. Pour water in through the feeding tube and process again.
  2. Place a fine mesh strainer over a bowl and pour the soup through the strainer into the bowl. Stir the strainer contents to help separate the liquids from the solids.
  3. Season to taste with salt and pepper. At this point you can eat it as is, or chill it further in the fridge.
  4. To make the garnish, combine all the garnish ingredients in a small bowl and stir gently. Spoon onto the top of the soup and swirl a little olive oil on top.