Hummus Gazpacho

Gazpacho and hummus meet-cute. This gazpacho is creamy, satisfying, and screams summer. Not literally, thankfully, because that would be kind of scary.

1 (15-ounce) can chickpeas (garbanzo beans), drained (only 1/2 cup goes into the soup; you’ll roast the rest)
3 tablespoons + 2 teaspoons extra-virgin olive oil, divided
1 1/2 pounds fresh ripe tomatoes, cored and diced large (I usually use an heirloom mix but other types work just fine too)
1 medium cucumber, peeled and diced large
1 small shallot (approx. 1 ounce), peeled and roughly minced
2 medium cloves garlic, peeled and minced
3 tablespoons freshly squeezed lemon juice
2 tablespoons tahini
1 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Additional smoked paprika, diced cucumber and diced tomato for topping

View the full recipe at Kitchen Treaty →