Garbanzo Bean Soup

by Angela (Oh She Glows) on February 2, 2011


Thanks for your comments on my recap of Oprah’s Vegan Challenge. Even though it is a deeply personal subject, I respect that we can share all kinds of viewpoints on the matter. Whether you liked the show or not, the show created a buzz and it has brought attention to an area that I think needs to be explored in more depth. I would love to see a follow up show explaining the vegan lifestyle and showing all of the wonderful recipes that you can make free of any processed fake products. That would be great!


Hummus lovers, this soup is for us.

When I saw this recipe for Garbanzo bean soup over at Kalyn’s Kitchen, I knew that I had to make it immediately. After wiping the drool from my face and reading over the ingredients, I concluded that it is basically hummus in soup form and I suspected it would bring my addiction to a whole new level.


I thought, Yes, this is just what I need to stop spoon feeding myself homemade hummus straight from the food processor.

Then I made this soup and I realized that I was now spoon feeding myself hummus soup straight from the blender…

I guess there is really no hope for me when it comes to hummus in any shape or form.



Garbanzo Bean Soup

Creamy, smooth, and comforting hummus in soup form. ‘Nough said.

Adapted from Kalyn’s Kitchen.

Yield: 3.5 cups (2 good servings)


  • 1 tbsp extra virgin olive oil
  • 1 medium onion, finely chopped (made 1 cup)
  • 1 tbsp fresh lemon juice, plus reserve the rest for garnish
  • Two 15 oz cans of chickpeas (about 3-4 cups), drained and rinsed
  • 1 cup vegetable stock (I used full-sodium)
  • 1 cup water
  • 1 tbsp tahini (probably optional)
  • 2 cloves garlic, minced
  • 2 large bay leaves
  • 1 tsp. ground cumin
  • 1/2 tsp. kosher salt, or more to taste
  • Fresh ground black pepper to taste
  • Olive oil + paprika + lemon juice + lemon zest, to garnish before serving



1. In a large skillet, add in 1 tbsp of extra virgin olive oil. Add in the 1 cup of chopped onion and heat over medium for several minutes, stirring often. After a few minutes, add in the minced garlic and stir. Reduce heat to low if necessary to avoid burning.

2. After about 6-8 minutes of cooking the onion and garlic, add in 1 tsp cumin, 1/2 tsp kosher salt, 2 bay leaves, black pepper, and 1 tbsp fresh lemon juice. Stir well and continue to cook over low-medium heat for another 4-5 minutes.

3. Now add in the 1 cup of vegetable broth (full sodium), 1 cup water, 1 tbsp tahini, and 2 cans of drained and rinsed chickpeas. Stir well and bring to a boil. Once it boils, reduce heat to simmer for another 5-7 minutes or so.

4. After simmering, remove from heat and let stand for a couple minutes to cool down slightly. REMOVE BAY LEAVES. Carefully pour the soup mixture into a blender and blend until smooth. Be careful not to burn yourself if it splatters!

5. Pour into two bowls and garnish with lemon zest, additional lemon juice, olive oil, and paprika. Serve immediately. Makes 3.5 cups.


The first time I I made this soup, I followed the original directions exactly, but I found the procedure very lengthy and time-consuming. For this second version, my goal was to simplify the recipe as much as possible. I am really happy with how it turned out.

The first thing you do is sauté the onion and garlic for about 7-8 minutes.


Add in the kosher salt, cumin, bay leaves, and 1 tbsp of lemon juice.


Stir well and continue to cook for a few more minutes.


Now add in the 2 cans of drained and rinsed chickpeas, 1 cup veggie broth, 1 cup water, and 1 tbsp of tahini. The tahini is probably optional by the way. I added it in because my favourite hummus has tahini in it.

I’m sure it would still taste good if you don’t have any!


I used full-sodium vegetable broth. If you use reduced-sodium, you will likely have to use more than a 1/2 tsp kosher salt, so always adjust to taste. If it tastes bland, you need more salt and seasonings.


Bring to a boil and then simmer for several minutes.

As I was cooking this, I thought, This soup is nothing special at this stage. It tastes OK and doesn’t really have any wow factor.


BUT…remove the bay leaves and then,

Pour it into a blender…



Throw on some fun toppings. Garnish with paprika, lemon juice + zest + wedge, and a drizzle of oil.


and the soup comes to LIFE!


It all made sense to me when I took my first bite.


It is creamy, smooth, and if you enjoy hummus you will love this soup. It goes lovely with a big hunk of bread too, but I’m sure that goes without saying!

IMG_0310 IMG_0311

It didn’t last a day in this house. I really have a problem.


Spoon feeding is highly encouraged. ;)

Oh and by the way, it is amazing warm and poured over a salad. It is almost like a vegan Caesar salad (if it had more garlic!).


Something tells me I have some shoveling to do…

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{ 47 comments… read them below or add one }

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britt February 2, 2011 at 8:13 pm

yah, this looks amazing! i could eat hummus on any and everything! and with this crazy arctic weather here in texas, it will be perfect for dinner this week!


Jennifer February 2, 2011 at 8:44 pm

Hello Angela,

I have been reading your post for almost a year now. I love your recipes and can’t wait see what you come up with. I have a challenge for you. I love the Chex-Mix Turtle flavor. The carmel and chocolatety pieces are awesome and I would be interested in seeing if you are able to veganize it for a truly guilt free treat.


Angela (Oh She Glows) February 2, 2011 at 11:01 pm

I will have to look up what this is!


Catherine King February 2, 2011 at 8:54 pm

Hi! I am new to reading your blog but it has quickly become my favorite past time, especially when I’m in the midst of my eating disordered behaviors. You really help me ground myself and get back on track with recovery. So thank you for that, you have helped me in ways you will never know… On another note I wanted to say that I am slightly in love with hummus(understatement of the year) just like you so this recipe is feeding into my obsession hah! I was wondering if you had any healthy ideas that involved pretzles(organic ones), sliced bananas, and nut butters?? I was thinking maybe layering them and popping them in the microwave to warm them all up. It sounds delicious to me but I never have time to experiment with these things!



Angela (Oh She Glows) February 2, 2011 at 11:01 pm

Thank you, I’m happy to hear that!
As for an idea…what about mashing the banana and then swirling in the nut butter into the banana…then use that as a dip for the pretzels?


[email protected] February 2, 2011 at 8:58 pm

hummus soup! how could that ever be wrong?


Holly @ Couch Potato Athlete February 2, 2011 at 9:25 pm

I’m not a huge hummus fan (I know, I know, Sssssshhhhhhhh!!!!!) But I love garbanzo beans — strange, huh? This soup looks delicious and I have to say that your photographs are absolutely stunning!!!


Holly @ Couch Potato Athlete February 2, 2011 at 9:25 pm

I’m not a huge hummus fan (I know, I know, Sssssshhhhhhhh!!!!!) But I love garbanzo beans — strange, huh? This soup looks delicious and I have to say that your photographs are absolutely stunning!!!


Angela (Oh She Glows) February 2, 2011 at 10:59 pm

Thanks Holly!


Preena @ A Teaspoon of Turmeric February 2, 2011 at 9:26 pm

What a great idea to serve garbanzos in a soup!


Hannah February 2, 2011 at 9:26 pm

Squee! I bookmarked this on Kalyn’s Kitchen but, as you say, it looked quite complicated so I put it off. Thank heavens you cam to the rescue! As soon as the weather cools down here in Australia, I’m going to make this.


Mary (sisters running the kitchen) February 2, 2011 at 9:36 pm

wow!! this soup looks incredible!!!! thanks for sharing. I have a question…does it taste more like a soup or is it like eating hummus out of a container?


Angela (Oh She Glows) February 2, 2011 at 10:59 pm

I would say it is a mix between the two!


Camille February 2, 2011 at 9:42 pm

Oooh my gosh, hummus soup. My heart is all aflutter!


Amy February 2, 2011 at 9:52 pm

I have looked at this recipe about 10 times today. I would make it becuase like you I love hummus so much it is hard to stop eating it. could the soup be thinned a bit more without losing the taste? I am a little afraid to eat an entire can of beans at one sitting because of GI distress… any ideas?


Angela (Oh She Glows) February 2, 2011 at 10:46 pm

You probably could add more veggie broth and more salt as needed :)


Amy February 3, 2011 at 6:40 pm

I made it tonight with 3 cups stock and one cup water, 1/2 tsp salt and one extra clove garlic. While not as seductively creamy as your’s, it is delicious and hits all the right hummusy notes. Thanks for sucha yummy recipe, the first one of your’s I have tried. I am sure to try more soon!


Kristen @ Kristen, Sweetly February 2, 2011 at 10:43 pm

this might single-handedly pull me out of my food coma recently! hummus by the bowlful? and warm and cozy?? yes, please. :-)


Roz February 3, 2011 at 12:05 am

OMG!!! Hummus in soup form??? Be still my heart. This will be made in our home very soon! Thanks so much for sharing!!


Amanda February 3, 2011 at 12:53 am

This looks so freaking good! I finally have a warm hummus to eat with a spoon…..


Anastasia February 3, 2011 at 1:38 am

And I was only just wondering how else to use up the copious amount of chickpeas I have cluttering my cupboard – hello dinner!! Looks like another winner.


Zestful Lou February 3, 2011 at 2:10 am

I once had a boat load of hummus to use up and searched for recipes calling for hummus. I came across hummus soup and this looks just like it! MMMMMM


Rachel February 3, 2011 at 3:56 am

Let me know when you start up “Hummus Addicts Anonymous.”
I’ll be the first to join….I’m ADDICTED!


Flo February 3, 2011 at 5:11 am

Im not a hummus fan at all but even I’m tempted!! I love that you guys call them Garbanzo Beans!! Made me laugh :D


Lauren (PB&G) February 3, 2011 at 8:30 am

Yum! I’m addicted to hummus myself. This soup looks right up my alley!


Kathleen @ Kat's Health Corner February 3, 2011 at 9:13 am

Thank you SO much for doing this! Hummas is my favorite, and I can’t wait to try it as a soup. :)


Carrie (Moves 'N Munchies) February 3, 2011 at 9:17 am

oh my gosh.. this is not even funny.. this is PERFECT for me!


Cait February 3, 2011 at 10:10 am

Wow talk about something easy and yummmmy! great job!


Rachel (tea and chocolate) February 3, 2011 at 10:14 am

No way! Hummus soup sounds incredible. Thanks for sharing!


Heather @ Get Healthy with Heather February 3, 2011 at 11:11 am

Hummus soup?! What is it my birthday, I am so going to make this!


Dana February 3, 2011 at 11:17 am

OMG, I am going to make this tonight for dinner! Thank for the recipe.


Ashlee February 3, 2011 at 12:25 pm

OMG!! This sounds so amazing! I am definitely making it this weekend!!


Dee February 3, 2011 at 7:48 pm

oh my yum!

UM… btw – I love (and I mean love) your spoon! OMG. May I ask where you bought it?


The Robertsons of Mumbai February 4, 2011 at 8:57 am

I’d kill for some of this soup right now! I’m freezin’! Being raw during a month of snow was a terrible idea for me! Lol!


Greta February 7, 2011 at 5:23 pm

I made this and loved it! I added a cup of liquid to make 3 slightly lighter servings. Delicious.


Ginger February 8, 2011 at 8:29 am

Great recipes BUT they’d be a lot more useful if they had nutritional information with them. I’m careful about what I eat and even though your recipes look good I seldom get around to making them because I’d have to calculate the values for a recipe I’m not certain would be within my guidelines……DARN!


Beatirz Velazquez June 29, 2012 at 11:08 am

Amazing!!! This soup was so so good, I added tomatoes and it reminded me of the roasted tomato hummus I buy at the store.


Angela (Oh She Glows) June 29, 2012 at 11:23 am

Hey Beatirz, so glad to hear that you enjoyed it!


JC September 2, 2013 at 4:12 am

I’ve done this before – accidently opened a can of garbanzos when I meant to open black beans to make a bean soup so I gave it a shot Wow! And the leftovers thickened up when cold and worked really well smeared on a tortilla that I then wrapped around some veggies and a bit of chicken to make a wrap for lunch the next day. I should do this again. Soon!


Cici February 5, 2014 at 6:51 pm

I made this last night and had it for lunch on top of a big salad and ooohhh my gosh! It was amazing! Thank you so much!


Marie March 21, 2014 at 5:25 pm

Thank you so much. I was in a pinch for dinner tonite. Needed something fast fir one person. So I cut the recipe in half and added horseradish in place of garlic…Just like I do when I make hummus. In final stage of making this right now. So excited to try it…btw I had chocolate hummus for lunch-OMG


Eileen December 24, 2014 at 10:06 am

OMG! OMG! OMG! I made this soup last night for my son and I. My son is 2 years old and DEVOURED TWO BOWLS. This will become one of our Favorites!! Angela, I LOVE your blog and your recipes. I’ve been a reader for years and I love reading about your life’s journey. I would say about 75% of what I eat is because of your amazing recipes. THANK YOU! :)


Alyssa March 10, 2016 at 7:09 pm

This soup is AWESOME. I think I have a bit of an addiction to your recipes, I’ve been making them non-stop for the past few weeks, and I have yet to be disappointed!


Toya Good June 22, 2016 at 2:27 am

Just tried this for dinner last night! It was amazing! It was simple and easy to make but nice and creamy and is a nice healthy comfort food. Your recipes are awesome.


Angela Liddon June 22, 2016 at 1:44 pm

It’s great to hear you enjoyed the soup, Toya! Thanks for the lovely comment.


Toya June 22, 2016 at 2:34 am

Soup was amazing just tried it for dinner tonight it was nice and creamy, its the perfect comfort food especially on a nice rainy night/


Elena Christian November 17, 2017 at 3:25 pm

I am thinking… pumpkin hummus soup?


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