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Build the flavor base: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 large onion (chopped) and 2 carrots (sliced) and cook for about 4 minutes, until softened.Stir in 3 cloves garlic (grated) and ¼ teaspoon red pepper flakes and cook for 1 more minute until fragrant.
Simmer the chickpeas: Add 3 cans chickpeas (drained and rinsed), 4 cups vegetable broth, ½ teaspoon salt, and pepper. Bring to a gentle simmer and cook for 15 minutes so the flavors blend.
Make it creamy: Scoop out about 2 cups of the soup (about half chickpeas and half broth) and transfer to a blender or tall jar.Add 2 tablespoons lemon juice and 3 tablespoons tahini for extra creaminess. Blend until creamy.No tahini? Use 3 tablespoons of extra virgin olive oil, almond butter, cashew butter, or half-and-half instead.
Finish the soup: Turn off the heat and stir the blended mixture back into the pot. Add the lemon zest and taste for seasoning, adding more salt or lemon if needed. Serve with a drizzle of olive oil, black pepper, and 1 small handful fresh dill or another herb you like.