Sauté the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and celery. Cook for 5–7 minutes until they are softened and fragrant.

Stir in the minced garlic and drained chickpeas. Cook for an additional 2–3 minutes, allowing the flavors to meld beautifully.

Pour in the vegetable broth and bring everything to a gentle boil. Once boiling, reduce the heat and let it simmer uncovered for 15–20 minutes.

Blend 2 cups of the soup using a blender or an immersion blender until it's smooth and creamy. Return the blended portion back into the pot.

Mix in the tahini and lemon juice. Sprinkle in the salt, black pepper, and if desired, the smoked paprika or chili flakes for a little extra kick.

Simmer for an additional 5 minutes on low heat, allowing the ingredients to harmonize. Stir in the chopped fresh dill before serving.