Chickpea Soup for Hummus Lovers

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

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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