Hummus bi’l Kammun is velvety smooth. The smoky blend of cumin, paprika, harissa, and garlic make this soup a wintertime treat. As a special bonus, this soup is vegan.

• 2 15 oz cans drained and rinsed chickpeas (or 3 cups prepared, dried chickpeas)
• 4 garlic cloves, crushed
• 1/4 cup olive oil
• 1 tsp ground cumin
• 2 tsp paprika
• 1 tsp harissa (or more to taste)
• 2 Tbsp tomato paste
• 1 quart cooking water
• salt
• pepper

• In a large pot over medium heat, add garlic, olive oil, cumin, paprika, harissa, tomato paste, salt and pepper.
• Simmer for 5 minutes.
• Add water and chickpeas (reserve ¼ cup chickpeas for garnish if using shallow bowls).
• Stir to combine and bring to a simmer.
• Use an immersion blender to make a coarse puree.
• Simmer gently, uncovered, for an hour.
• Stir occasionally.
• Puree again, this time getting the soup perfectly smooth (you may also use a blender).
• More water may be added until desired consistency is achieved.
• Ladle into serving bowls.
• Garnish with a drizzle of olive oil and, if using shallow bowls, reserved chickpeas.
• Serve with warm, crusty bread.