Yummy, bright, and inexpensive, this Garbanzo Lemon Soup is sure to be a hit for all!  Made with similar ingredients as hummus, but with an extra nutrition boost from the broth, you’ll love adding this soup to your meal rotation this fall and winter.  Just like our Dairy-Free Cream of Mushroom Soup with SageChicken Cordon Bleu Soup, and Zesty Greek Lemon-Chicken Soup with Feta and Chives, this Garbanzo Lemon Soup offers a different flavor profile to liven up your meals!

This recipe is in the 30-Day Soup Challenge Cookbook! Thousands have taken my yearly 30-Day Soup Challenge (sign up here) and have requested a cookbook to reference off the computer. We’ve gotcha covered!

Find over 40 delicious gluten-free soup recipes (many keto friendly and many GAPS friendly) and boost your immune system, watch your skin glow, sleep better, and slash your grocery bill in the process- just by including homemade soup once a week for a month this fall or winter.


Prep Time: 30 minutes
Cook Time: 45 minutes
Soaking overnight: 12 hours
Total Time: 13 hours 15 minutes
Servings: 6 servings
Calories: 410 kcal
Author: Cara
This dairy-free soup still tastes rich and creamy, thanks to the tahini and garbanzo beans. Full of fresh flavors from the lemon and dill, this is a great warming soup when you’re wanting something fresh, but it’s still the cold early days of spring.


  • 1 pound garbanzo beans chickpeas, dry
  • 1 tablespoon bacon grease or olive oil
  • 1 onion diced
  • 3 carrots peeled and diced
  • 4 cloves garlic minced
  • 4-6 cups chicken or beef broth
  • 1/3 cup tahini
  • 1/4 – 1/2 cup lemon juice
  • 1 tablespoon sea salt more to taste
  • 2 cups fresh baby spinach loosely packed
  • chopped fresh dill to taste
  • fresh cracked pepper or lemon-pepper to taste


  1. Soak beans overnight in filtered water. Drain before use.

  2. Heat bacon grease or olive oil over medium heat, add onion and carrot, saute for about 5 – 7 minutes, add the garlic and saute for 1 minute more.
  3. Add the broth bring to a boil, add the garbanzo beans., reduce heat to medium-low and cook, covered, for 1 hour, until garbanzo beans are soft.
  4. Remove from heat, add tahini and lemon juice and salt.
  5. Use an immersion blender to puree to desired thickness.
  6. Add the baby spinach, give a good stir, greens will soften and wilt within a few minutes. Add as much dill as you like, and season well with salt & pepper. Soup will thicken upon standing, add more liquids as needed.
  7. Serve in individual bowl topped with fresh dill.

Recipe Notes

The herbs can be changed up to suit your taste. If you don’t care for dill, try using rosemary or oregano.

Nutrition Facts
Amount Per Serving (1 serving)
Calories 410 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g10%
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Cholesterol 5mg2%
Sodium 1800mg75%
Potassium 941mg27%
Carbohydrates 55g18%
Fiber 15g60%
Sugar 11g12%
Protein 19g38%
Vitamin A 6096IU122%
Vitamin C 11mg13%
Calcium 133mg13%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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