Chickpea and Tahini Soup

READY IN: 45mins
Recipe by Serah B.

from Vegetarian Soups for All Seasons. Serve with pita bread and tabbouleh.

Top Review by Dr. Jenny

This was a really lovely soup! I liked how it had a nice, creamy consistency without actually using cream. The flavors were well balanced and I especially enjoyed the taste of the fresh dill. I used Italian seasoning as the "sodium free seasoning." I used a combination of cremini mushrooms that I was trying to use up and white button. This made for a very enjoyable lunch today for DH and myself. Thanks for posting! Made for Sun and Spice 2013.

Ingredients Nutrition


  1. Heat oil in soup pot. Add onion and garlic and saute over med-low until golden.
  2. Add water and bullion cubes, mushrooms, cabbage, and seasonings. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes.
  3. Meanwhile, set aside 1 cup of the chickpeas and place the remainder in a food processor or blender with the tahini. Add a little water as needed to thin the consistency. Process until smoothly pureed. Stir the puree back into the soup pot.
  4. Stir in the reserved chickpeas, bring to a simmer, then cover and simmer very gently for 10 minutes.
  5. Stir in parsley, scallions, dill and lemon juice. Add water as needed for medium-thick consistency.
  6. Season with salt and pepper, then simmer for 5 minutes longer.

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