Levantine Chickpea and Tahini Soup (Shorbet Hummus bil Tahini)
A warm Levantine take on chickpea soup, in which the tahini goes into the body of the soup rather than as a garnish on top, giving it a velvety texture and a sesame flavor that sets it apart from tomato-based chickpea soups.
Heat a tablespoon of olive oil in a pot over medium heat, add the onion and garlic, and sauté them for about four minutes until they wilt, because this aromatic base carries the flavor of the whole soup.
Add the broth, water, and salt and leave them over low heat, then set aside a cup of the chickpeas and add the rest to the broth and cover the pot until the chickpeas are fully cooked.
Heat a tablespoon of oil in a pan, add the reserved chickpeas, and sauté them for eight to ten minutes until they toast and turn brown, then add the cumin and salt to them because they will be the crunchy layer on top.
Pour the broth and chickpea mixture into the blender, add the tahini and lemon juice, and blend until completely smooth. Adding the tahini into the body of the soup rather than on top is what gives it its Levantine identity and velvety texture.
Pour the soup into bowls and sprinkle it with olive oil, cheese, and the toasted chickpeas, and serve it hot because tahini gives the best flavor while warm.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Levantine Chickpea and Tahini Soup, and how to fix them:
Thin it with hot broth or water gradually as you blend, as tahini increases its thickness after blending.
Add an extra dash of lemon juice and a little salt, as the acidity balances the bitterness of the sesame.
Keep it in an airtight container for up to three days, and reheat it over low heat with continuous stirring so the tahini does not separate.
It is better not to freeze it because the tahini may become grainy when thawed; it is best prepared fresh.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| feta cheese | plant-based cheese or omit it | 90 g | To make the dish vegan and dairy-free without losing the base texture. |
| vegetable broth | chicken broth | 480 ml | For a deeper flavor for those not keeping it vegetarian. |
| canned chickpeas | dried chickpeas soaked and boiled | 480 g after boiling | For finer control over the salt and a better flavor. |
| lemon juice | apple cider vinegar | 22 ml | An acidity substitute when lemon is absent, with a slight flavor difference. |
| Ingredient | 2 servings | 4 servings (base) | 8 servings |
|---|---|---|---|
| Olive oil | 38 ml | 75 ml | 150 ml |
| Onion | 55 g | 110 g | 220 g |
| Garlic | 7 g | 15 g | 30 g |
| Broth | 240 ml | 480 ml | 960 ml |
| Water | 208 ml | 415 ml | 830 ml |
| Cooked chickpeas | 240 g | 480 g | 960 g |
| Tahini | 30 g | 60 g | 120 g |
| Feta | 45 g | 90 g | 180 g |
Reserve a cup of the chickpeas to toast, as the crunchy, cumin-spiced layer on top creates a contrast with the smoothness of the soup.
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