Step 1

Heat the oil in a large pot over medium-high heat. Once hot, add the diced onion and cook for 7–8 minutes, or it begins to brown around the edges. Season lightly with salt.

Step 2

Add the mushrooms and cook for 10–12 minutes. Allow the mushrooms to release their liquid, and the liquid evaporates—season with salt.

Step 3

Melt butter into the mushrooms. Once bubbly, add the minced garlic, thyme, and chili flakes. Cook for 1 minute until fragrant.

Step 4

Add the chickpeas, tomatoes, and water or stock. Bring to a boil and add fusilli. Boil until the fusilli is al dente, adding more water as needed if too much cooks off—taste and season with salt and pepper.

Step 5

Stir in the hummus until completely incorporated into the broth. Add the parsley and cook an additional 2–3 minutes—taste and season once more to your preferences. Turn off the heat.

Step 6

Divide the cooked soup between bowls and garnish with more parsley, if you like. Enjoy!