Chickpea Soup for Hummus Lovers
Prep time
Cook time
Total time
Another fantastic recipe from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the cookbook, Levana Cooks Dairy-Free!
Serves: 8 servings
  • 1 pound dried chickpeas / garbanzo beans, soaked overnight and drained
  • 12 large cloves garlic
  • 2 teaspoons turmeric
  • ½ cup sesame paste
  • 1 large bunch cilantro, stems cut off
  • 1 large bunch flat parsley, leaves and stems
  • 6 ribs celery, peeled
  • Salt to taste
  • 12 cups (3 quarts) water
  • Ground pepper to taste
  • ¼ cup fresh lemon juice
  1. Bring all but last 2 ingredients to a boil.
  2. Reduce the flame to medium and cook, covered, 2 hours.
  3. Add the lemon juice and the pepper.
  4. Cream until smooth with an immersion blender.
  5. Adjust texture and seasonings
Recipe by Go Dairy Free at