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Chilled Cucumber Tahini Soup

Course Appetizer
Cuisine Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Dishing Up The Dirt


  • 2 medium cucumbers chopped into 1/2 inch chunks
  • 1/4 cup tahini
  • 2 Tablespoons extra virgin olive oil
  • 3 1/2 Tablespoons fresh lemon juice
  • 3 cloves of garlic minced
  • 1/4 cup fresh dill +more for garnish
  • 1/4 cup fresh basil + more for garnish
  • 1/4 cup parsley + more for garnish
  • 1/2 teaspoon crushed red pepper flakes
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon fine sea salt + more to taste
  • Sprinkle of black pepper
  • 4-6 ice cubes
  • 1/4 cup water to thin if necessary

For the Cumin-Spiced Chickpeas

  • 1 15 oz can chickpeas, rinsed, drained and patted dry
  • 2 teaspoons ground cumin
  • 1 teaspoon fine sea salt
  • 2 Tablespoons olive oil


  • Place all the ingredients for the soup (except water) in a high speed blender and whirl away until smooth. Stop to scrape down the sides. If necessary add a little water to help get things moving. Taste test and adjust seasonings as needed (I added more salt and crushed red pepper flakes)
  • Preheat the oven to 425 degrees. Toss chickpeas with cumin, salt and olive oil. Place on a well greased baking sheet and bake until browned and crisp on all sides. About 15-20 minutes. Toss chickpeas halfway through cooking.
  • Serve soup with chopped fresh herbs, roasted chickpeas and a drizzle of extra virgin olive oil. Enjoy!