35 minsDinner

Hummus-spiced soup with lemon-herb parsnip fries

Makes: four servings
Makes: four servings


  • 1 yellow onion
  • ¼ cup olive oil
  • 2 tbsp minced garlic
  • 2 cups vegetable broth
  • 3 cups canned chickpeas
  • 2 parsnips
  • 2 lemons
  • ½ tsp cumin
  • ¼ cup tahini
  • ½ cup feta
  • ½ cup chopped parsley


  1. Peel and dice onion. Heat 4 tsp olive oil in a pot over medium heat. Add onion and garlic; cook 4 minutes, until softened. Add broth, 2 cup water, and a pinch of salt. Bring to a simmer.

  2. Drain chickpeas and reserve 1 cup for later. Add the remaining chickpeas to the pot. Cover and simmer over medium-low heat 10 minutes.

  3. Meanwhile, preheat oven to 450 degrees F and line a baking sheet with foil. Peel parsnip cut into long, thin fries. Place on the prepared baking sheet. Drizzle with another 4 tsp olive oil and 2 tbsp lemon juice. Bake 10 minutes.

  4. Heat remaining 4 tsp olive oil in a skillet over medium-high. Add the reserved chickpeas and toast until browned, about 8 minutes. Remove from heat and sprinkle with cumin, plus salt to taste.

  5. Transfer soup to a blender or food processor (in batches if necessary). Add tahini and another 2 tbsp lemon juice; process until smooth. Adjust seasonings to taste.

  6. Divide soup into bowls and garnish with crispy chickpeas and feta. Mince parsley and toss with cooked parsnip fries. Enjoy together.