Easy 5-Minute Microwave Hummus

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Bowl of our simple homemade Microwave Hummus on a cutting board of fresh vegetables

A few weeks ago I went to a friend’s bridal shower where we all pitched in to provide a handsome spread of food and drink. I was on wine and smoothie duty and my friend Lisa made the hummus.

I’ll be honest: I was expecting another standard hummus that was good but didn’t taste as good as restaurant-style.

What I wasn’t expecting was to eat some of the best hummus of my life. For reals. Ready for this recipe? I’m SO excited to share it with you!

Olive oil, tahini, chickpeas, and garlic for making the Best Ever Hummus
Fresh lemon for making homemade hummus

But before we share the secrets, let’s give hummus the credit it deserves!

Origins of Hummus

Like many foods, the exact origin of hummus is debated. But it’s believed that the first recipes appeared in 13th century cookbooks (source).

Hummus is an Arabic word that simply means “chickpeas.” And chickpeas have been grown in the Middle East and India for thousands of years.

Hummus bi tahini (but often just referred to as “hummus”) is made with chickpeas, tahini, garlic, and lemon. It’s a common dish in Turkish, Lebanese, Syrian, and Egyptian cuisine, among others. And it’s now gained popularity throughout the world.

Our microwave version is not traditional as it uses canned chickpeas instead of cooking them on the stovetop from dried.

Those looking for a deeper dive into the history of hummus can find more information here and here.

How to Make This Easy Hummus Recipe

Now, back to this incredible hummus from the baby shower story…

A few bites in when my mind finally wrapped around what my mouth was tasting, I turned to Lisa and asked how she made it.

Lisa: “Well, I started with a can of chickpeas and microwaved it with garlic…”
Me: “Wait, why microwave?”
Lisa: “Hey, I don’t know these things, this is just how it’s done.”

She explained it was a recipe from her brother- and sister-in-law who were both amazing cooks and caterers on the side.

The concept is to cook the garlic cloves in with the chickpeas (liquid and all) so it gets SUPER creamy and takes on a extra garlicky flavor. It also seems to meld all of the flavors together a bit more to give it an ultra luxurious finish.

Chickpea shot before and after microwaving

Microwave before and after. See the difference? It may seem subtle, but the flavor/texture pay off is MAJOR.

The other kicker? 1/2 cup tahini. HALF CUP. Just trust me. Best hummus ever.

Food processor filled with a batch of our 5-Minute Microwave Hummus recipe

Once your chickpeas and garlic are microwaved, add straight to a food processor or blender with your tahini, lemon juice, sea salt and a bit of olive oil. Then whirl until creamy and smooth and prepare yourself for the most insanely delicious hummus of yo life.

Veggie platter and bowl of simple homemade hummus

Though this hummus comes together in 5 minutes, it’s going to be hot! So, I recommend making it ahead of time and refrigerating it so it gets even more thick and the flavors can meld together.

I don’t know how a refrigerator can make this dip taste 13x better, but it just does. Trust me.

Wood platter of veggies and delicious homemade hummus

You guys are going to LOVE this hummus! It’s

Ridiculously creamy
Perfectly seasoned
Slightly lemony
Highly shareable
& Absolutely perfect

Serve with pita bread and/or chips, veggies, or just a spoon. Seriously, I would just eat this with a spoon. Make this now!

Big bowl of homemade gluten-free vegan Microwave Hummus
Veggies and bowl of creamy restaurant-quality hummus topped with paprika

Easy 5-Minute Microwave Hummus

6-ingredient hummus that comes together in 5 minutes and is magically transformed into the best hummus thanks to the MICROWAVE! Trust me. It’s the best hummus I’ve ever made at home!
Author Minimalist Baker
Bowl of homemade hummus topped with olive oil and paprika
4.82 from 207 votes
Prep Time 1 minute
Cook Time 4 minutes
Total Time 5 minutes
Servings 8
Course Appetizer, Side, Snack
Cuisine Gluten-Free, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan


  • 1 15-ounce can chickpeas (NOT drained)
  • 2-4 cloves garlic (depending on how garlicky you prefer it)
  • 1/2 cup tahini
  • 2 Tbsp fresh lemon juice
  • 3/4-1 tsp sea salt (depending on how salty you prefer it)
  • 1-2 Tbsp extra virgin olive oil


  • Microwave undrained chickpeas and whole garlic cloves in a mixing bowl for 4-5 minutes.
  • NOTE: Reserve 1/2 of the chickpea liquid to add in as needed while blending. Add the other 1/2 of the chickpea liquid with the chickpeas and garlic to a blender or food processor and process with lemon juice, salt and tahini. Stream in olive oil while mixing.
  • Process until smooth and creamy, scraping down sides as needed. Add more of the reserved chickpea liquid as needed for creamier texture. 
  • Taste and adjust seasonings as you prefer. I found 3/4 tsp of salt to be the perfect amount (amount as original recipe is written // refer to the lower end of range if altering batch size).
  • Garnish with a little more olive oil and paprika, and serve with veggies, crackers and pita. Leftovers keep in the refrigerator for up to 1 week or more. It tastes even better refrigerated, as it has time to thicken up and develop in flavor.


*Recipe created by Rebekah and Justin Hubbard, and shared by my lovely friend, Lisa.
*Nutrition information is a rough estimate.

Nutrition (1 of 8 servings)

Serving: 1 serving Calories: 157 Carbohydrates: 12.9 g Protein: 5.2 g Fat: 10 g Saturated Fat: 1.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 239 mg Fiber: 1.4 g Sugar: 2.7 g

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My Rating:

  1. Teri Watkins says

    I have made lots of hummus in recent years, from Madras Curry to Green Pea, Edamame and others. I have never had a recipe like this and was a bit skeptical at 1st (e.g. ‘where are the seasonings?’). I will say that this is not only easy but is the greatest tasting and most fluffy hummus I’ve made. I added a sprinkle of sumac on the top but even that wasn’t needed. I used 3 cloves of garlic – perfect, 3/4 t. salt, and the 1/2 c. tahini (which is in no way too much). Thanks for sharing. This recipe is going to get made many, many times!!!!

    • Support @ Minimalist Baker says

      Whoop! We’re so glad you gave the recipe a try and enjoyed it, Teri. Thank you for the lovely review! xo

  2. Lindy says

    For me, this was wayyyy to tahini forward. I like a little tahini in my hummus but this ended up tasting so strongly of tahini that I didn’t like it much. I may try again another time and halve or even quarter the tahini amount.

    • Support @ Minimalist Baker says

      Hi Lindy! Sorry to hear you didn’t enjoy this. What brand of tahini did you use? We find that different kinds vary so much in flavor!

  3. Julie says

    I’ve been vegan going on 30 years. So suffice to say, I’ve tried a LOT of hummus recipes. When first looking the ingredients (which are standard for most hummus recipes), I was skeptical.

    Wowser! Can I give this 10 stars? This is amazing stuff, and I only put in half of the tahini and none of the olive oil to reduce the calories.

    Thank you for another amazing recipe!

  4. Virginia Ray says

    I do not have a microwave but I am going to try this anyway because I am looking for some kind of dip for falafel balls. I found some kind of eggplant dip that sounds like baba ganouish or something, but I lost that recipe and since that is not the real name I cannot even find it to buy.

  5. Melissa says

    So delicious! I didn’t have tahini, so I used almond butter. I was skeptical but the almond tasted great. I also added some paprika because I thought the smoky flavor would go well with the almond, and it did! The hummus looked beautiful with olive oil and paprika on top. I added some cooked cherry tomatoes, which was good but not necessary. I love the versatility of this recipe and that it allowed me to use items I already had. Would highly recommend this.

    • Support @ Minimalist Baker says

      Ooo, love that idea! Sounds delish. Thanks so much for the lovely review and for sharing your modifications, Melissa!

  6. Stephanie says

    I have made this recipe several times now! It’s one of our favorite go to snacks and it is always a hit anytime I bring it to a party! It is quick and easy and absolutely delicious!! Thank you for sharing!

  7. Carissa says

    First time making my own hummus. My kitchen space is small so I currently don’t have room for a microwave. I used the stove for the garlic and chickpeas. I also used chickpeas that I cooked. I only used about half of the reserved liquid but would use all the next time. Definitely thickened up after refrigeration overnight but still yummy with raw carrots/ celery and pita chips.

  8. Claire R says

    My son is allergic to sesame seeds and sesame seed products. Our family stopped eating hummus when he got diagnosed. Do you have any recommendations for making a tahini free hummus?

    • Support @ Minimalist Baker says

      Hi Claire! The taste won’t be quite the same, but we think cashew butter would be a good substitution to try! Let us know how it goes!

  9. Susan says

    Your recipes have have converted our family to vegans! I never knew how delicious plant based meals could be and how simple they were to make! Thank you!
    I am wondering if this humus recipe is able to be frozen. Thanks for any advice!

    • Support @ Minimalist Baker says

      Aw, we’re so glad you enjoy our recipes, Susan! Thank you for sharing! Yes, it can be frozen.

  10. Anne says

    I’m confused with quantity of peas.
    Let’s talk in metrics (location EU). You say to use 115 ouce can of chickpeas. According to google it should be 3,26 kg which is A LOT. Your metric converter says 1 425-g can, which is still quite a lot of hummus at the end. Which is correct?
    Most common weight of chickpeas can in this part of the world is 400 g with water (240g neto).

    • Support @ Minimalist Baker says

      Hi Anne, sorry for the confusion! It calls for one (15-ounce) can, not 115 ounce can. So for metrics, use one (425-g) can. Hope that helps!

  11. Normajm says

    Excellent recipe. I make homemade roasted red peppers in wine sauce and added a half a cup of the peppers to this. Served warm. Delicious!

  12. Kati says

    Hi, this sounds so delicious. I dont have a microwave, any tips what do instead? Heating it in a pot or in the oven? Any experiences anyone?



  13. maria says

    Best hummus recipe ever! I’ve tried making hummus in the past but it has always been so grainy. This one turned out so smooth and much better than anything store bought.
    Thanks so much!

  14. Sara says

    I have been tinkering with hummus recipes for years, and could never find one I liked as much as what I buy from our local deli (that stuff is crazy expensive, so I don’t buy it often. I was missing hummus in my life). This recipe is as good (possibly better!) than the deli stuff that costs $8 a tub!

    I’m always trying to save money and reduce waste, so the second time I made this, I cooked the chickpeas from dry in my InstantPot. I saved about two cups of the cooking liquid and let the cooked beans soak overnight in the fridge, the followed the recipe mostly as usual. I trickled in the liquid rather than starting with half.

    Thank you so much for all of your recipes, and especially this one!

    • Support @ Minimalist Baker says

      Aw, we’re so glad you enjoyed this one, Sara! Thank you so much for your kind words and lovely review! xo

  15. Kaitlin Ritchie says

    Absolutely delicious!! I made it exactly as written, and it is amazing! I’ve never loved hummus, but I wanted to give this a try since it was so quick and easy. Best hummus I have ever had! Thank you, Minimalist Baker!

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoyed it, Kaitlin. Thank you for the lovely review! xo

  16. Marlene says

    I’ve made lots of hummus, but I have to agree—this was amazing! One extra tip: many of the chickpea skins floated to the top after microwaving. I skimmed them off, stirred, and more came to the top. Getting rid of the skins made it even smoother! (I had read other recipes that recommend removing the skins, and it’s a nuisance. Microwaving the chickpeas did the trick, and easily.) I will use this as my base recipe for hummus from now on. Such an easy method to upgrade your hummus! Thanks for sharing it.

    • Support @ Minimalist Baker says

      Woohoo! So glad you enjoyed this method, Marlene. Thank you for the lovely review!

  17. Bre says

    I can’t believe how good this hummus is! I made it 2 days ago and as I write this more chickpeas and garlic are cooking for another batch. I used it for your caesar dressing as well and it was delicious! I’ve been trying for quite some time to get the texture and flavor right but this recipe is all I needed. I’ve now sent it to everyone I know who loves hummus. So happy to have found your page! Also — I simmered the chickpeas with the garlic for 12 minutes instead of microwaving and it was fine! Thanks!

    • Support @ Minimalist Baker says

      Woohoo! We love to hear this. Thanks for the lovely review and for sharing your modifications, Bre. We’re so glad you enjoy the hummus! xo

    • Support @ Minimalist Baker says

      Yes! You can cook the undrained chickpeas and garlic in a small saucepan for ~5-10 minutes.

  18. Carmen says

    I love this recipe! (I save the liquid from the canned chickpeas, it’s useful.) Also worth mentioning , Israeli cuisine prominently features hummus. Many thanks!

  19. Kathleen says

    Wow. You’re not kidding.. something about microwaving the chickpeas and garlic creates a kind of hummus-magic! YUM. I doubled the lemon juice and it’s delicious. Thanks!

  20. eva says

    WOW! My second recipe of your’s, today. I’m trying to get to the Collard Vegan Wraps for dinner. First, the green curry sauce, and now the hummus. Delicious and so easy. I will give up my Instant Pot version for this. Thank you!

  21. Melody Holmes says

    For weird folks like me who do not own a microwave, how would one make this recipe? Im guessing using a sauce pan w/lid on low heat on the stovetop would work. It would just obviously take longer. Or, what I normally use as my “quick reheat leftovers machine” is a toaster oven, maybe that would be a better option? Maybe I’ll try both ways and see what works best 😁

  22. Elisa says

    A great little trick with the microwave — I used all four cloves of garlic. It was very very smooth and while I used one TBS of olive oil, I can see how you could omit it if you wanted.


  23. Nina says

    Another MB winner! Yum! To echo everyone else, this is so much better than store bought hummus. I used all the chickpea liquid, 3 garlic cloves, 1 tsp salt and just a touch olive oil (I did add 1 tsp cumin bc I just love cumin). Great consistency, super smooth, such a versatile basic hummus – thanks MB!

    • Robin says

      A lot of your recipes used dried can I substitute with dry? For this recipe if I used dried chickpeas will I not get any aquafaba liquid, I thought that was only and the can form and for va keep jackfruit taquitos you say bake black beans for 15 min do I still bake it for 15 min if am using dry beans? 😊

      • Support @ Minimalist Baker says

        Hi Robin, yes, you could cook the chickpeas from dried using this recipe. 1 can yields ~1 1/2 – 1 3/4 cups cooked. You can reserve the cooking liquid for the “aquafaba”, but you may need to cook it down further so it’s thicker. Hope that helps! We’re not sure what you mean about black beans though!

  24. Emily says

    HOMEMADE IS BEST! I have never liked hummus because I usually bought it. I really tried but each time was disappointing. Bruh! This hummus is….the bomb dot com. Thank you so much. This is my very first time leaving a review on a website. (I know, I know, I live in the stone ages). But I couldn’t help it. This hummus is so so good. Thanks again!

    • Support @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed this recipe, Emily. Thanks so much for the lovely review!

  25. Bill says

    This recipe is terrific! I’ve made it many times without any oil…just using all the chickpea liquid. Always comes out smooth. Does adding half a yellow pepper make this a roasted pepper hummus or you would need more peppers to do so? Thanks for a great recipe!!

  26. Cyndi says

    This is really the best hummus I’ve made. It takes away the tinny taste that you sometimes get from canned beans and really mellows the garlic. I used 3 cloves. It turned out great! This is the only one I’ll use from now on- and no need to go to the store to buy it either!! thank you!

  27. Jenny says

    I just made this and it was YUMMY! I have heard about heating the chickpeas with baking soda and might try that next time, but thanks for ANOTHER good recipe! I appreciate how reliable your site is!

  28. Chrissi says

    Hi! I want to make this hummus! It sounds soooo good!! I was just wondering how long it would keep fresh on the fridge? Like up to 5 days? Or rather 2-3 days?
    Thank you for so many delicious recipes!!!

  29. Patricia says

    I have tried so many times to make hummus but it always comes out too thick no matter how much oil, lemon juice or tahini I put in. This recipe is just perfect. Finally I can stop buying it and start making it myself. Thank you so much, love your recipes!

    • Support @ Minimalist Baker says

      We’re so glad this one turned out well for you! Thanks so much for your kind words and lovely review, Patricia! xo

  30. Alex says

    I’d never heard of making hummus in the microwave! Genius idea! Great recipe, so easy and delicious! I added about a tsp of cumin for some kick! Thanks for another great recipe!

  31. Elna Gulliksen says

    I know this if off topic but I’m looking into starting my own weblog and was wondering what all is required to get set up? I’m assuming having a blog like yours would cost a pretty penny? I’m not very internet savvy so I’m not 100 certain. Any suggestions or advice would be greatly appreciated. Thanks

  32. Rebecca says

    I made this yesterday as I ran out of store-bought a few days before the next delivery. Now as long as I have canned chickpeas, tahini and garlic, I never need store-bought again! I’ve always found hummus a right pain to blend down, and this was no different (endless pulsing, scrape down sides, stir, pulse again until it finally all blends smoothly), but the end result was really tasty. Worth the blending ‘hassle’!

    I didn’t add any oil, and just put a little more of the left-over chickpea liquid in (probably added 2/3rds total). Smooth, thick and delicious – perfect to spread on sourdough or dip carrots into. Thank you so much for the recipe! :)

    • Support @ Minimalist Baker says

      Thanks for sharing, Rebecca! A food processor works best for hummus, or you could try adding more of the chickpea liquid to help it blend.

  33. Janet says

    As a vegan over 10 years I have struggled with my Vitamix, I know it’s professional grade but I don’t know it’s giant and regardless of the jar spatulas and or other utensils …. it’s such a sad day to lose home made ingredients, batter, dips, whatever! After buying a food processor, I decided to give my Vitamix hibernation time—attempting a repeat at hummus, this recipe was delicious! TIP—- I used cover in microwave over my beans and they popped and splashed, start at 2 minutes and stir, especially since you nuke them with some of the juice (liquid) and continue, if needed. For my microwave, 3 min was perfect. Best hummus ever! I don’t microwave much but for this recipe, it’s going to by my goto method until I try some other methods and repeat them to compare! Cheers! I have a new found love for myself and as a vegan I love treating my body, brain, and the world right! I am sure you will all love this recipe! Kudos to your friend for making this version Dana!

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it, Janet! You could also heat it on the stovetop if you prefer not using the microwave. Thanks so much for your lovely review!

  34. T-Rae says

    This recipe is so great and easy to make! I like that the hummus is a little more liquidity than the hummuses bought at the store. I’ve used both a food processor and high speed blender and the results are the same. Tonight I had black garlic for some extra flavor and it worked out great!

  35. sandra forte says

    WOW….the best hummus ever. Followed the recipe exactly and it’s perfect. Last week I made your baba ganoush and I really didn’t think I could top it. It was so, so yummy. But this is another level.
    Mmmm….. don’t think I will ever buy ready made dips again. My family have requested that I make a dip each week …..challenge accepted!!! I have already been eying off your other dips.
    Thank you so much you amazing person xx

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad you and your family enjoyed both dips! Thanks so much for the lovely review, Sandra!

  36. Heather says

    This hummus is delicious! It was my third time trying to make hummus and the first time I liked the result. I used just one tablespoon oil and I’d prefer to be oil-free, so maybe next time I will try using less oil and more aquafaba. Do you think it can be just as good without oil? Thanks!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Heather! Yes, we think it would be find to omit the oil in this one and sub more aquafaba, if needed, for texture.

  37. Sparkle says

    This is a great recipe! I accidentally just added all the ingredients and microwaved that! But it worked out perfectly!! I even used frozen garlic pieces! The ultimate easy hummus! Thank you thank you! 👍🏼🥰🥰🥰

  38. Cassidy says

    I started making my hummus this way a few months ago and I’m pretty sure it’s how I’ll make it forever!! It’s soooo good. So thank you for bringing this into my life. I really think it’s the extra tahini that does it for me. Yum!

  39. Vegan love says

    I absolutely love this recipe! I add in half of a yellow roasted bell pepper, a bit more lemon, and about 1/4 cumin. SO GOOD! I also heat the garlic and chickpeas on the stove for 5 mins instead of the microwave. Always love your recipes, thank you!

  40. Andrew says

    Oh wow. I just made this and it is so so so good. I adjusted the seasoning slightly and added a little more lemon juice and oil after each blitz and it’s so smooth and creamy. Thank you so much for sharing.

  41. Andrea says

    Hands down the best hummus! And even better that you can make it at home and healthy! I also add in some cumin and half of a roasted yellow pepper, topped with cilantro and served! The flavor is out of this world! My children beg me to make it.

    • Support @ Minimalist Baker says

      Whoop! Thanks so much for the lovely review, Andrea. We are so glad they enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  42. Support @ Minimalist Baker says

    Hmm, thanks for letting us know, Michela! The label on our tahini says 2 Tbsp = 32 grams. So 1/2 cup would be 128 grams according to our calculations. Mind sharing where you are finding 60 grams?

  43. Kate says

    I made this using dried chickpeas so measured a mug of cooked chickpeas as a tin. I also don’t use a microwave so simmered the chickpeas with garlic for a few minutes after cooked. The rest I followed as recipe. The hummus is gorgeous thanks for the recipe Dana.

  44. Emily says

    This hummus is the best ever! I was skeptical about microwaving it but wow it’s so good! I added 1/4 cup of tahini because I’m not the biggest fan of tahini and it was perfect for my taste. If you’re a hummus fan, you absolutely have to make this!

  45. Debra Perry says

    Best hummus ever absolutely. Way fresher and more flavorful than any store-bought brand or even restaurant I’ve ever had. Making it again tonight for the second time. Husband loved it too. I tried adding an extra clove of garlic the first time since I usually do when garlic is called for but found this recipe was perfect as is! I do squeeze a bit more lemon but that’s just my craving for lemon. Perfect as is or easy to add any particular herbs, spices, hot sauce or diced veggies. I love it with the Garlic Herb sauce I found also on this site for the CHICKPEA SHAWARMA DIP. That entire recipe is awesome too! Thanks so much for this!

  46. Alice Walker says

    I can easily say this is the best hummus I have ever tasted! It’s so easy to make as well! Thank you so much for the recipe and brilliant guidelines!

  47. Catherine says

    Sweet baby Jesus!
    I never really liked how hummus tasted with the standard recipes I knew, but I wanted to give it one last shot and OMG this recipe is TO. DIE. FOR!!!

    I modified the recipe in only using one clove of fresh garlic and noticed the chickpeas need to be covered entirely with the liquid, so I added more – otherwise if you have a strong microwave oven like I do (900 Watts), you’ll end up cleaning up a hot mess of tiny chickpea bits, hahaha! Cooking them in 45 second increments also did the trick for me.
    When transferring the cooked chickpeas to my blender, I just eyeballed the excess amount back to the can and proceeded as per recipe.

    Cannot wait for it to cool in the fridge and get my hands on it with some veggies! 😋😋😋
    THANK 👏🏼 YOU 👏🏼 SO 👏🏼 MUCH 👏🏼

  48. Cailey says

    Just made my second batch of this hummus and it is SO GOOD!! I’ve made several of your recipes, and I simply love your style and how fail proof your recipes seem to be! And always delicious!

    Quick question, I’m interested in making your roasted jalapeño hummus but love the method here… do you think adding the jalapeños and lime juice after microwaving would work with this recipe?

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Cailey! We haven’t tried it, but it’s worth a shot. Let us know how it goes!

  49. Jody says

    So fast and easy! I will always have fresh hummus in my fridge now. Thx to you and your friend for sharing!

    • Jody says

      It makes a nice basic hummus and a good amount compared to the little containers they sell in stores. I stirred in some cumin and a little hot sauce when I had some the next day. I will definitely be sharing this recipe with friends and family!

  50. Jenn says

    I love how forgiving this recipe is! I usually make it the “right” way, and it always turns out great. Today, instead of making an unnecessary trip to the grocery store with everything going on, I had to sub orange juice for the lemon juice, and sunflower oil for the olive oil, and it still turned out fantastic. My only issue is that this is TOO easy to make and, thus, not doing anything to curb my hummus addiction, lol.

    • Support @ Minimalist Baker says

      We’d recommend cooking the chickpeas first and then reserving some of the cooking liquid for adding moisture. Let us know how it goes!

  51. Erin says

    This hummus was amazing! I sometimes find that the aquafaba is a bit too powerful in homemade hummus but I think microwaving the chickpeas with garlic before adding to a food processor really changed that. I have sent this recipe to a ton of friends & family to try. I recommend doubling the recipe because it’s so good you’ll eat it all within a day or two :)

  52. Jenn says

    DANA! Oh. My. Word. This is beyond delicious! I spotted this on your IG a few weeks ago, and I have legit made this every week since. Every. Single. Week. You weren’t kidding when you said it’s the best ever. Making it to go with your amazing falafels for din tonight. Yum!

    A hint to those that are having it run over in the microwave – use a bigger bowl (with more depth). I lost 75% of the liquid the first time I made this too. Tried to cover it the next time and it still boiled over. If you use a deeper bowl, it works great! Hope this helps!

  53. Stephanie says

    The hummus tastes great & I love the consistency of it, but it made a mess in my microwave. What power level should my microwave be set to when I cook the chickpeas? I’m thinking my microwave may be set on high. I microwaved the chickpeas for 4.5 minutes. Any tips would be greatly appreciated. Love all of your recipes!

    • Support @ Minimalist Baker says

      Hi Stephanie, we didn’t adjust the power level so it should be high power by default. Perhaps your microwave is more powerful! We’d say start with 3-4 minutes next time and hopefully that will help. Otherwise, you could try covering it to prevent splattering.

  54. Leslie says

    This recipe was so easy and delicious. I’ve always been disappointed with hummus recipes I’ve tried at home. They just never taste like what you get from a Mediterranean restaurant. I used all the liquid from the can of chickpeas and the consistency was perfect. I like that this recipe that doesn’t have you picking out the chickpea skins. Side note, the new website layout is fantastic. I always use my iPhone 7 to cook from this website and the fractions used to be so tiny and hard to read. This font is much easier to read on a smaller device.

  55. Haley Mac says

    Holy S***….?this hummus recipe rivals one I was once fed by an Israeli grandmother. Please do not stop doing what you’re doing Dana! You’re so talented!!!

  56. Michelle says

    We’ve made this a few times and it never disappoints! Thanks for a simple recipe that works perfectly every time! x

  57. Tim says

    I’ve been making this recipe now for more than a few years (thank you for the original)!
    Over time, I have learned to add My secret ingredient: 1/4 (or less) of srichacha seasoning as a tiny underpinning to whisper depth. Don’t short the garlic cloves or lemon. Always use best tahini! Excellent quality EVOO and basil or parsley and Spanish paprika on top.
    Perfection every time – it won’t last a day!!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and sharing your tips, Tim. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  58. Helga says

    This is the second time I am making this! The first time I added all the aquafaba (it tasted ok ?) but this time I READ the recipe. I put 60g of sesame seeds in because I didnt have tahini and it was divine. Thanks!

  59. Tonya Gray-Teahan says

    The best Humas I have ever had, I will never buy store bought Humas again. ANd this is so versatile you can flavor it anyway you want. Fantastic Basic Recipe. Thank you sooo much for sharing.

  60. renae lloyd says

    Fantastic! I left out the oil and the tahini and added a tablespoon of Dijon mustard and cracked black pepper. We loved this! I had just made the oil free recipe in Jane Essylstein’s book and we compared. This is superior in texture and taste. Thanks for sharing the microwave trick! I love all of your recipes that I have tried.

  61. Rina says

    I’m not the one to comment on blogs, but I had to thank you for this recipe!
    Usually, when I’m making hummus it tastes good, but I always think something is missing or not quite right. I just tried this recipe and I’m over the moon! The taste is perfect and I’ve never had hummus that creamy. I just love it.
    I made it to use on your spicy buffalo chick pea wraps, so I’m heading back to the kitchen right now :)
    Thank you so much for all your wonderful recipes, I’ve loved every single one I’ve tried so far.

  62. Sarah says

    This was amazing!!! I forgot to add the olive oil, but it was still delicious. I’ll be making it again ASAP. Also, I squeeze the skin off the chickpeas before they go in the microwave ;-)

  63. Eugenia says

    This is the fifth review I leave today, because I have made five recipes from this website so far and all five were excellent. I feel like I am repeating myself…because all recipes, like this one are super easy to make and super tasty. I love cooking and I like trying out different recipes and have been disappointed several times before. I have never written any recipe reviews in the past but I am so happy with these recipes I just had to!!! This is the first collection of recipes (in a website or cookbook) where I have tried 5 in a row and all were FANTASTIC. I also appreciate how easy they are to make and the fact that the recipes do not require too many or hard to find ingredients and also are easy, fast, and do not leave you with a bunch of cleaning up afterwards. I cant wait to try out more of them. OK so this hummus tastes EXACTLY like hummus should taste! It is amazing! I’ll leave it at that. Thank you!!!

    • Support @ Minimalist Baker says

      Aw, we’re so glad you enjoy our recipes! Thank you so much for all your lovely reviews!

  64. Shirl says

    OMG this is a 5 star hummus! I have made a lot of different recipes on hummus but this has won my heart and stomach.
    Thank you

  65. Christina MacDonald says

    OMG – this hummus! I am eating it with a spoon it’s so good. Made my own tahini to start with, used 7 cloves of garlic, and it is divine.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Christina. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  66. Hannah says

    OH MY WORD. I just made this for the first time and I’m at a loss. Every hummus recipe I’ve tried in the past has left me with a sense of meh (and as a hummus lover, that’s saying a lot). This actually took 5 minutes, and is the richest creamiest hummus I’ve ever had. Well done, Dana. Now, back to licking the spoon…

  67. Shaunna says

    In the past I’ve always enjoyed restaurant or store bought hummus more than homemade, but I LOVE this recipe! Truly the best homemade hummus. I don’t have a microwave, so I just put the chickpeas and garlic on the stovetop on medium for 5-10 minutes and it seemed to work just fine :-)

  68. Gabby Tulipano says

    Holy sh!t this recipe is insane!! I’ve never left a comment before but honestly felt a duty to here?! I questioned it bc I’ve always been told to cook raw chickpeas yourself for the best hummus but damn. 5 min microwave hummus wins.

  69. Andrea Rogers says

    Yep, best hummus EVER! I have made it many times and always get rave reviews. I have tried a few variations as this is such an amazing base – adding basil, cilantro + jalapeno, chipotle + ancho ground chili pepper, etc… i also add a skosh of agave to bring out the additional flavors. AMAZING! Thank you, once again, for an incredible recipe. You are my go to ?

  70. Monica says

    I made this with fresh cooked chickpeas, but I did still microwave them for a couple minutes with garlic cloves (I would add more garlic next time). Since I made fresh chickpeas I had drained all the liquid when I rinsed them. So in the recipe I just added water instead of the chickpea liquid, and I used water instead of oil.

    It was delicious!

  71. Veronica says

    Oh my gosh……so good! Thank you so much for sharing this recipe- I cant stop eating it warm out of the blender! I have yet to be disappointed by any of your recipes-I love them all!

  72. toni says

    Had this recipe at a friends open house. I couldn’t walk away from that dish! Our hostess promised to send us the link to your site. I just finished writing down the recipe and can’t wait to try it. Thanks for being so creative. Homemade hummus is the bomb.

  73. Laurie Wiederhold says

    OMG! Skip the veggies and give me a spoon! When this hummus is freshly made and still warm it is the bomb! (It is great cold as well) I skip the oil and don’t even miss it! So much healthier that way! Love this recipe. Thank you so much!

  74. Emanuela Nova says

    So good, easy and healthy! I didn’t have tahini so wasn’t as creamy, but the taste was really nice. Much better than store-bought ones. And worked perfectly with my hand-blender!

  75. Lizbeth says

    Guurrrlll!!! Hot double dam this is fire! I made two batches because we devoured the first while it was still hot and oh so delicious. I did heed some of the other warnings and only used half of the liquid from the can of chickpeas. I used one whole giant head of oven roasted garlic plus an extra tablespoon of minced garlic (is there such a thing as too much garlic???) I didn’t use any olive oil because my tahini was really oily. I compensated be adding 2 extra tablespoons of lemon juice. I tossed in a teaspoon of pizza spices for some fun flavor. It whipped up like a dream after being softened in the microwave, what a brilliant idea! Thanks for sharing this and so many of your other recipes that I have used with great success. You’re pretty awesome!

  76. Marian says

    Just made this and it is delicious. I added roasted garlic, fresh basil and miso in place of salt. I am going to use it to replace the cheese in a quesadilla and add sun-dried tomatoes and pickled jalapenos.

  77. Drew says

    I just made Chickpea Soup!

    Might want to rethink the directions. I put in “Ctrl+F Drain” to see if *really* you could use this much water? I read about 15 comments or so, all saying yes, use all the water. Even so, I pulled some water off– about 1/4 cup– and then blended! Voila, soup.

    Different brands have different amounts of water! I encourage people to trust their gut if they think it’s too much. And to deal with these variations, might be nice to give some rough estimate of the amount of each ingredient.

    I had two add two full cans of just chickpeas to make it not run off my spoon.

  78. sandy says

    Wow! Just wow! I have never even tried to make my own hummus but the reviews were so amazing I decided to give it a try. I will never go back. There is no comparison. Just for reference I used the 1/2 cup of tahini and I added kalamata olives. AND I love it warm. So delicious!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Sandy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  79. Cass says

    Thanks for sharing this recipe !
    I can’t wait to try.

    Question: (someone already answered a similar question I know ;))
    I don’t live in a country where I can find a similar can of chickpeas (weight and brand). So I’ll just have to do with what I have here.

    How much chickpeas and how much liquid are in the can you used ? (By weight?)
    Thank you !

  80. Shauna says

    LOVE this recipe! I’ve made a few times now and experimented with white beans (delicious), pimped it with beetroot (super yum) and added a ton of herbs (drool). I will never buy hummus again!

  81. Madonna Nash says

    This is the easiest and best tasting hummus I’ve ever tasted. I make it every week!! Sometimes I add kalamata olives or a small jar of roasted red peppers olives during the blending process. Delish
    Thank you, Thank you!

  82. Jenna says

    I’m excited to try this! Did you remove the shells from the chickpeas at any point? Your picture is so creamy and smooth!

  83. Laura says

    Wow. Just wow. That hummus is amazing! And I’m not even waiting for it to cool down before writing this comment. The hot mixture was already so good, I can’t imagine how this is gonna get even better!
    I was always so disappointed with making hummus from scratch and went to buying store made one (and I really don’t like buying store made food!). Thank you so much for the recipe! (I’m always a little sceptical when recipes say ‘the best’ but this one is in fact the best hummus :-D)
    I added some cumin and curry and it turned out awesome. I’m definitely gonna try this with some roasted beet root the next time.

  84. Alysia says

    Pretty good, but it tasted too much like tahini for me. Next time, I would make it with way less. It was definitely better after sitting in the fridge for awhile, as the recipe suggests!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! Yes, this is definitely a tahini heavy recipe. A little less next time might be better for your palette!

  85. Amanda V. says

    It came out great, especially after being refrigerated for a bit. I made it for another recipe and my husband and I were trying not to eat the whole thing! I used 4 garlic cloves because I LOVE garlic!

    I think next time I will use less Tahini. I’ve never had Tahini before – I got it at Sprouts in the nut butter aisle. It reminded me of peanut butter which I’m not a big fan of. It still came out great, I just think next time I’ll only use 1/3 of a cup or maybe 1/4. Great and easy recipe!

  86. Georgia Thompson says

    Could I just heat the chickpeas and garlic on the stove in a pot instead of microwaving? If so, how long would you suggest? I’m trying to stay away from the microwave …
    Thank you!! This sounds amazing!

  87. Cindy says

    I did not have a plain hummus recipe that I liked- until now!!! Wow!! This hummus is wonderful!!! I was trying not to eat the whole mix. I used about 1/4 cup tahini and no olive oil. It whipped up thick. It is so good warm- I can not imagine getting better chilled. A must make recipe and it is easy. Thank you so much for this fabulous recipe!!!

  88. Madeline says

    I don’t have a blender or anything like that, does the microwave make the chickpeas squishy enough to just squish it up with a fork? All the hummus recipes say to use a blender/processor; any idea how it was made in the olden days?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Madeline, you could probably mash them with a fork, but they won’t get as creamy. This can be made in a blender or food processor if that helps!

  89. May says

    Hummus is currently cooling/setting in the fridge now and wow! This was so incredibly fast and easy to make!! Not to mention super cost effective! I doubled the recipe but followed it exactly and the flavor was great. I was worried about how runny the initial hummus was (even had to remove it from my processor, because it was leaking, and finish it in a bowl with a hand blender!!) but it’s thickening up nicely as it cools. Excited to use this for your Shawarma chickpea spread tomorrow!! [Dana: I’ve made several of your recipes and they’re always perfect! You’re such a great chef! Thanks so much for sharing all of these recipes!]

  90. Helen says

    Finally a perfect homemade hummus recipe! It makes such a difference to the texture to make it this way and it will be my go-to hummus recipe from now on (with some extra lemon juice because I like it really lemony)! Thanks for this, and all the other great recipes.

  91. Hannah says

    Well, what a revelation. I made hummus for the first time probably four/five years ago and was so disappointed with the tasteless, lumpy result that it totally put me off making it again. I accepted that perhaps store bought was better/easier/more convenient. Having recently switched to a plant-based diet I thought I’d give it one more go as I get through loads of the stuff, and WOW. Just WOW. Thank you! I can totally see myself trying lots of different flavour variations and I cannot wait until lunch time to go and eat the batch I’ve just made (currently cooling in the fridge). I used a 400g tin (UK) and it worked perfectly.

  92. Jenny Knight says

    FIVE STARS!!! I omitted the olive oil but not the tahini. This hummus is lick-the-container DELICIOUS! Something about warming the chickpeas with the garlic makes a big difference. I’m about to make a double batch right now!

  93. Kathy Simkins says

    I make hummus a lot but I put cooked chicken in mine. It is a protein filled dish that is great with gluten free pretzels or crackers. I pack it in 1/2 to 1 cup containers. A fast snack or a super good traveling meal.

  94. Yuda says

    As an Israeli I can attest to the authenticity of this recipe :)
    There are many many ways to prepare hummus, and every small change makes a difference, and every province in the middle east makes it a bit different.
    One thing for sure, in all local recipes: you always add a healthy dose of tahini – it’s not a hummus spread without it.
    Regarding refrigeration: good hummus is eaten at least in room temperature, if not luke-warm or even warm. Like with any food, serving it cold hides a lot of the sub-flavors (is this a word?). So even if you refrigerate it, try to leave it aside for a while to reach room temperature, like with any other delicacy: wine, cheese or chocolate :)

  95. Gsanto says

    This came out so watery! I followed recipe exactly.
    I’m putting in frig tonight and if not thicker going to make my own hummus recipe.
    The reviews were so good, I thought to try it.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Gsanto, sounds like maybe the can of chickpeas you used had quite a bit of liquid? And/or your tahini was super runny. Next time reserve some of the chickpea liquid so it gets thicker. It also thickens quite a bit in the fridge!

  96. Betty Mallorca says

    After some aggravating internal issues (hardened/separated tahini, an uncooperative blender), I just got to taste this recipe — it is FABULOUS! I do have a very good recipe from an Iranian friend of mine, but this one needs much less advance thinking. Thanks! It is a keeper.

  97. Caitlyn says


    I’ve been using the same family recipe for hummus my whole life, but decided to give this a try and I am SO GLAD I did! It is perfect. The only adjustment I make is easy on the tahini (because it’s not my favorite) and I add 1 tsp cumin per can of chickpeas.

    I often double the recipe and then use some of this hummus to make a double batch of Dana’s 5-Minute Vegan Caesar Dressing because it is also THE BEST! I make both nearly every week and pretty much live off of veggies and hummus and kale Caesar salads.

    Thank you for these incredible recipes!!!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Caitlyn. We are so glad you enjoy both of these recipes! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  98. Resa says

    Made this for the second time today. Perfect right out of the blender. So easy and fast. Made a vegan hummus quesadilla right away. It was divine. Thanks for another delicious recipe.

  99. Jesus Girl says

    I made this and it is awesome. I added more lemon juice just as my taste preference but it was so smooth and delicious. Very quick and easy too. Thanks for sharing.

  100. Rachel says

    I love this recipe!! I added a roasted red pepper to mine and it’s amazing! Quick question about your nutrition info, what was the serving size for the caloric info provided? Was it based on a 2 tablespoon serving, 1/4 cup, something else? Just curious for my own nutrition purposes. Thanks!!

  101. Alex Walker says

    Came out so creamy – like butter! My wife said she could just drink it as it was. I thought the tahini was a half of a tad overpowering so next time I’ll reduce it down to 1/3 cup instead of 1/2. Other than that it was the best hummus we’ve ever had!

  102. Kathryn Keefer says

    OMG!! I am officially NEVER buying store hummus again!
    PS I added a little liquid smoke and PREPARE to thank me when you try it LOL, its even more amazing!

  103. Mary says

    I’ve made this recipe so many times and think it’s fantastic for such a quick and easy recipe. Sometimes I add roasted red peppers :) otherwise just as written!

  104. Tia Pinela says

    I just made this. I followed the recipe with these changes:
    I cook my beans from dried, put them up hot in their cooking liquid in quart canning jars, & keep them in the fridge. Used 1/2 the jar.
    No microwave, so simmered beans with 5 large cloves of garlic in a saucepan.
    No lemons in the house & didn’t want to use the plastic squeeze bottle of “juice”, so used fresh-squeezed grapefruit juice.
    I had to run the food processor a long time to get it smooth, but I blame my over-rated, incompetent Ninja for that.
    It was bland. I missed the zing of fresh garlic & it really needed cumin. I added 1 small clove of raw garlic & a sprinkle of ground cumin – maybe a 1/4 tsp. MUCH BETTER! Next time I’ll toast cumin seeds instead. Added a bit more salt & olive oil. Still very thick & a bit dry. Needs a bit more juice than 2tbsp. The grapefruit juice was surprisingly ok! Didn’t throw off the flavor.
    I really appreciate the science behind heating the beans – totally makes sense! Thanks for the recipe. Hubby will be happy.

  105. Liz says

    This is amazing!!! Loved it, cooking is the key I am not usually a big tahini fan but this was divine. Thank you ✨

  106. Carol says

    I have been making this every week for several weeks now. I L.O.V.E. this recipe. Easy, creamy, and you are right…tastes better as it sits. I have made it as is (excellent), but also have experimented with different flavors…primarily some chipotle and once with green chile. Next week, maybe use some sesame oil with sriracha. Thanks for the great recipe.

  107. Kate says

    I have loved everything I have tried on this site, and have the cookbook, too. But this hummus is out of this world and so easy. My hummus is always hit or miss, so I wasn’t expecting much, thinking that if the hummus gods wanted to bless me today, they would.
    It was SO GOOD! I made it to take to the beach tomorrow, but may have to make another batch as there may not be much left!

  108. ToniAnn says

    After reading through this I remembered a Mediterranean friend of mine who swore by using canned chickpeas with the juice as the key to the best hummus ever! I bet she made something similar to this recipe. I am going to try it and see. She also topped hers with olive oil and paprika, like you suggest.
    Your recipes are so exciting and fun to make!!

  109. yulca says

    This is delicious! I’ve been a huge hummus fan for years, but, embarrassingly enough, I only learned that you’re supposed to put tahin into it two weeks ago (which explains why my past attempts never made me happy…). Tried this recipe last weekend and will keep making it forever (used a pot on a stove instead of the microwave)! Thank you so much!!

    • Yulca says

      More than a year later, I still love this recipe & it has truly become a staple here.

      Great for efficient/lazy people like me: It freezes really well! So I like to make a double batch & put most of it into the freezer in portion-sized containers (simply thawing it in the fridge the night before/morning I need it).

  110. Rose says

    HIGH PRAISE!! I’ve been trying various hummus recipes for past couple years. This one is best!! So easy to make!! I used just 1 T EVOO & for me it works! I use refrigerated minced garlic in a jar (Costco) which is easy: 1T = 1 Clove; I used 2.5 T. Thank You so much for this super recipe!

  111. Kerry says

    I have no idea why the first time i made this i didnt microwave the chickpeas and garlic and just blended them with everything, so of course it came out chunky. 2nd time i followed the directions like a smart person would and it came out so perfect and smooth! Also after blending i added a pack of Love Beets honey ginger precooked beets and it made beautiful and slighlty sweet beet hummus!! cant wait to mess around with other add ins!

  112. Suzanne Christie says

    This is my absolute favorite ‘go to’ recipe. Easy as can be, very tasty and a hit every time I make it (which is often)! I recommend a few hours in the refrigerator to really allow the flavors to blend nicely. It’s delicious!

  113. Ginger Courtney says

    I love all of your recipes! I can’t figure out where I went wrong on this one though. I was so excited :( I followed the recipe exactly. It tastes sooo bitter. Like exactly like the tahini. The chickpea water boiled over in the microwave. Maybe I should have cooked them for less time. I’ve never put anything in there for that long. Any suggestions?

  114. Colleen says

    Best hummus, always turns out with the best consistency. I add cumin and top with smoked paprika, could eat it all in one sitting!

  115. Julie says

    This is my go-to hummus recipe. I’ve made it countless times and it’s always so good.
    I cook my chickpeas from scratch so I add the garlic in the cooking water and the rest is the same. Thanks, once again. :D

  116. Livia says

    This is so easy to make and so creamy and delicious. It has more sesame flavor than any store-bought hummus I’ve ever tasted. I added an extra Tbs. of lemon to make it a little more tart, but the original recipe was just as yummy.

  117. Lindsay Nelson says

    VERY GOOD! a little too tahini-y for my liking. I think next time I’ll cut it down to a 1/3 of a cup. otherwise, if you’re into super creamy hummus, def give this a shot.

  118. Steve Austin says

    I CANNOT THANK YOU ENOUGH!!! I just made this and I’m eating it by the spoonful. I’ve tried several other recipes for hummus and I think, obviously you people have never been to the middle east (twice now several countries…go Navy) or have eaten at any kind of middle eastern inspired restaurant. You, however, have changed my world. This tastes exactly like the hummus you’d find in Dubai or Bahrain. I’ve been looking for this recipe for years. Thank you so much.

  119. Vicki says

    I’ve cut out a lot of oil out of my diet and have tried many different oil free recipes for hummus to no avail! I will be trying this one tomorrow without oil. I know it won’t be as creamy, but it sure looks tasty. I’ll let you know how it works! Thanks for another great recipe Dana! ❤️

  120. Sara says

    I’m sorry to give negative feedback, but I found this really bland. I have been making your previous recipe for a couple years and loved it, but this had no flavour, I couldn’t taste the lemon, the garlic, the tahini… maybe because it had too much liquid. I’ll go back to the old recipe in future.

    • maureen says

      I noticed that when I cooked the garlic in the microwave, I couldnt taste the garlic much so I stopped that and mince the garlic in the food processor while the chickpeas are in the microwave. Made a huge difference and I share this recipe with many and give them that tip, always! Plus, I don’t think it needs the olive oil. I make this weekly and have since you posted it! That’s a lot of batches! Thanks, Dana!

  121. Karen Giron says

    It was definitely creami-er, but came out way too watery! Had to add an extra can of chickpeas without liquid to make up for it. Hummus all day errday now.

  122. Danielle says

    Perfect, I’ve made this three times this week! So easy, so delicious! I think I have a new addiction :)

    Question: what would be the proper amount of chickpeas soaked overnight and water if I were to substitute dry chickpeas for the 15oz can? I live in India and dry beans are much more prevalent here than canned and I want to make sure I don’t throw off any ratios!

    • Shelaki says

      Half a cup of dry chickpeas, soaked overnigh, then cooked. Put all the cooked chickpeas in a large measuring cup and then top up with enough cooking liquid to make 15.5 fluid ounces. Use this instead of the canned chickpeas and proceed with the recipe.

  123. Darby says

    This recipe is seriously soo good! It is a little runnier than you would think at first, but it does thicken up as she said. I actually liked mine a little thinner, and used it as a salad dressing last week and it was AMAZING!!!

    This time I didn’t have any tahini, (and I’m not a super huge fan of it much in hummus, but the peanut-buttery flavor was hardly noticeable in this recipe versus “raw” hummus recipes I’ve made so far). But I didn’t have any this time around so I just lessened the liquid to half and it turned out about the same consistency. Overall this recipe is great and really brings a wonderful garlic flavor to the mix! 10/10 would recommend :D

  124. Kathleen Lloyd says

    This was amazing. Even hot. I used a hand blender because I had amino food processor. I accidentally spoiled some hot Hummus on me by doing that but tried it and was blown away! No more buying Hummus! I feel like the best quick Hummus chef! Thank you!

    • Kathleen Lloyd says

      Also I cut down the tahini to 3 Tbs because I didn’t have that much on hand, but still awesome!

  125. Kotryna says

    Oh wow. You saved my life, Dana. I couldn’t figure out the secret to amazing hummus at home, it always ended up thick and somehow a bit tasteless, I guess because of the added water, even though I always loaded it up with spices, tahini and olive oil.
    But now – it’s perfect! I can stop buying insanely fatty supermarket hummus with strange additives. Hooray !
    Oh and I reduced tahini to 1/8 cup and it still ended up insanely creamy and delicious. THANK YOU

  126. Emily says

    I love this hummus so much!!! I wanted to share that I added some of Trader Joe’s Everything Bagel Seasoning, have you tried it!?!? It’s delish and it was really yum in this hummus recipe! Thank you so much for all of your wonderful recipes! I have made many of your recipes and have loved each one very much! You are amazing!!

  127. Vicki says

    I jumped over here from your 2017 Breakfast Salad recipe and this Hummus recipe looks amazing and easy. Can you tell me what the small cup of brown liquid is you’ve shown for serving, with the veggies and chips? I didn’t see it in your serving notes. Thanks. btw, I love CSA, too, and must get back to my pickups again.

    • Support @ Minimalist Baker says

      Hi Vicki! I believe that is olive oil but the wooden bowl it is in gives it the appearance that it is brown.

  128. Stephanie says

    Amazing!! I used Meyer lemon evoo and it added a lovely enhanced lemony flavor. This is my new favorite hummus recipe!

  129. Rumeysa says

    Hi Dana! First of all, oh my Lord. This is the best homemade hummus recipe. Obviously right after I made it, I had to taste to make sure everything good (or that’s what I tell myself) and it took me right back to when I went to this amazing little Palestinian restaurant years ago. My whole family is in love with it too and they devour in just a few days. I’ve been really wanting to try Roaster Red Perpper Hummus too and I was wondering if I could add about 3/4 cup chopped roasted red pepper from a jar to this recipe? I’ve been looking around in the internet and honestly, most of the recipes have the usual homemade hummus ingredients that makes it good, but is missing something. I can’t wait back to here from you or your team. Also, thank you so much for all the delicious recipes:)

  130. Rene says

    I’ve made the hummus a few times and it is always a winner, but this time I used black beans instead of chickpeas just to up my dip game. Added some smoked paprika and cumin while blending – delish!

  131. pralinesloth says

    Brilliant! Really no other method to make hummus now – gonna try with black beans as well. Thank you:)

  132. Michael Shevchuk says

    Pressure cooker would do the same thing without any radiation. Seems a little oxymoronic to be vegan and use a microwave.

  133. Claudia says

    I prefer cooking chickpea by myself instead of buying it in store. I had already drained it before I came across this recipe, so what I did instead was that I mixed some starch in water and poured it over chickpea, then added garlic and microwaved it. Totally worked! I also added a little ginger, and it pairs so well with garlic! I have never been so impressed with my hummus as I am today. I can’t even wait for it to cool down, it’s already delicious.

    • Danielle says

      Exactly how much cooked chickpeas, water, and starch did you use to substitute for the 15oz can? I’ve already made this hummus 3x this week but want to switch to uncanned peas. Thanks!

    • Tia Pinela says

      It would never occur to me to put ginger in hummus, but now I’m curious!
      Yesterday I made this with grapefruit juice instead of lemon & it turned out well. You’ve inspired me to try it with ginger & orange juice!

  134. Kinara Fender says

    I’ve made this three times now, once following the recipe exactly, once throwing in some toasted cumin seeds, and once adding a roasted red pepper. It’s so dang tasty. I refuse to make hummus any other way now.

  135. Jen says

    I made this hummus recipe this past weekend for an Easter potluck. It was my first attempt at homemade hummus. So delicious! BTW, for anyone reading, we tend to buy the pre-minced garlic in the jar rather than using fresh garlic because we’re kind of lazy about our fresh produce. The recipe worked perfectly fine with it.

  136. Emilie says

    Seriously this is almost too good to be true. I made this last year with a mediocre blender and was not overwhelmed by the result. I kinda forgot about the recipe until now. The second try with a average Blender (from kmart even) was definitely a winner its creamy and easily customable. ??
    Thanks again for another amazin recipe.

  137. Birdie says

    So glad I saw your recipe before making more hummus. We had finished off a previous batch I made that tasted good, but was so thick and grainy. I doubled this recipe, removed the skins, used 1 1/2 cans liquid, and 3/4 cup of tahini, and some cayenne and cumin. It was so good, even warm, and texture was smooth and silky. Definitely kicked my old recipe to the curb.

    • Support @ Minimalist Baker says

      Hi Crystal! It will keep in the refrigerator for up to 1 week or more and tastes even better refrigerated, as it has time to thicken up and develop in flavor, so you should be good to go if you’re making it in advance!

  138. Kinara says

    I made this and added a roasted red pepper, a teaspoon of smoked paprika, and a teaspoon of ground cumin. Fantastic!

  139. Alicia says

    My husband loves this hummus so much that I make it every week! I love having it on hand to make dressing for buffalo chickpea wraps (another favourite!) and salads. It’s so easy, inexpensive, and tastes waaaaaaaaaaay better than store bought! Thank you Dana!

  140. Ariane Baayens says

    Made this tonight, mind blown! was so good and creamy! will definitely be using this method way more often. Shared it on facebook so everyone else can know how great it is

  141. aline says

    I never leaves comments or questions, but i had such high hopes for this hummus that i want to figure out what i did wrong. The texture came out perfect. Smooth and creamy. But the taste… it had a weird metalish taste. It’s hard to describe. But needless to say we couldn’t eat it… and my family lovessssss hummus!
    Could it have been the brand of chickpeas i used? Or the tahini brand? Any suggestions on what could have caused that?

    • Tia Pinela says

      I once bought ground cumin that had a bizarre metallic taste & made my whole pot of chili inedible.
      Or it could be the beans absorbed the metallic taste from the can.
      Just cook your own garbanzo beans from dried. Soak them overnight, drain & rinse in the morning, & let them simmer. So easy, so much healthier, & far less expensive!

  142. Tyra says

    Just made this hummus today for Super Bowl snacks. I have to agree with the majority of the comments. This is the best hummus that I have made and I don’t think I’ll buy store-bought hummus any more. Also made the classic falafels to go with. Thanks for the recipe.

  143. Carmella says

    This hummus is blowing my mind. My search is over. Thank you! Sending love to you and your dear friend who shared the secret. Bravo!

  144. Tina Conroy says

    This is the first recipe I used from your site, and let me tell you, you have a fan for life! I thought I had perfected a recipe for hummus but this put mine to shame! I didn’t add the olive oil and it was still divine. Thanks!

  145. Jessica says

    Genius! I just made this and it really is a step up from my usual humous. I might try modifying it with just a pinch of cumin some time, just for fun.

    Thanks so much for this and all your other inspiring recipes. I haven’t found a bad one yet!

    Jessica, UK

  146. Rachel says

    This was delicious! I’ve made this a few times. I tried it without the tahini the first time and it was way too watery. The Tahini is necessary if you wish to add the water. The second time was phenomenal. It was so fluffy. I didn’t know hummus could be fluffy! Can’t wait to make this again! Tastes great even without the lemon juice! (but you should probably add it if you have it around!!)


  147. Paul says

    This was great! I put the beans and garlic in the oven at 400 for around 15-20 minutes instead of microwaving them. The garlic taste was much more deeply infused in the hummus than when I have simply minced garlic up and thrown it into the food processor.

  148. Chas M says

    I NEVER comment on blogs, but this one gave me no choice. I have done the recipe just exactly as she says, and it was magnificent – sincerely the best hummus that I have ever made (and as a vegetarian for 30 years, trust me, I have made a LOT of hummus). This is beautifully smooth and silky, and I can imagine that even when made with only olive oil (as sometimes is the status of my pantry here), it will still be fantastic. Thank you, thank you, and thank you again for this recipe – I will be using it for a while, and looking forward to trying more of your recipes.

  149. Jennifer says

    Great hummus recipe. I make homemade hummus often, and decided to use this recipe for the chick pea schawarma dip also on this site. The hummus was outstanding- this is a keeper.

    • Jennifer says

      Update: I double the recipe but only use the liquid from one of the cans- I prefer less liquid so that the hummus isn’t runny (personal preference). Even so, when you are done blending it will be thin- don’t panic, it thickens as it stands. I use the full amount of garlic, add a little extra lemon juice and a dash of Frank’s hot sauce. I suggest using a BLENDER. I used my food processor the first time I made it but there is a lot of liquid from the chick peas that seeped out all over my counter. Still turned out fine, but made a mess. This time I used a blender and it worked like a charm.

      • keren says

        same happened here, Jennifer. Tried it with the food processor and it turned out a bit runny. However, the taste was exquisite.
        Will try your suggestion next time!

  150. Will Fagg says

    Used the microwave and actually prefer the non microwaved version, hummus has been a big part of my whole food plant based diet, so I don’t add oil or salt, but do usually add ground cumin. Once you eat a very clean no SOS (salt oil or sugar) diet for awhile dishes with lots of added tahini and salt and oil are too rich, and hummus with kumin, and garlic have great natural flavors you can enjoy with any added sodium or oil.

  151. Alena says

    I made this by simmering the chickpeas + liquid + 3 cloves of garlic on the stove for 4-5 minutes to avoid using the microwave and it was okay. I still ate it all, it was good, I prefer homemade over store bought any day, but I wasn’t wowed. So then I tried it again using the microwave and bumped it up to 4-5 cloves and a little more salt, and WOW. I don’t think I can ever not have this hummus on hand for snacking. I will be making this over and over again. Tell your friends I am forever in their debt.

  152. Bonnie says

    This is the best hummus I’ve ever had! Hummus usually tastes too raw. This is really mellow and so easy to make. I served it at a dinner party and it was a huge hit. Thank you!

  153. Hanusia says

    WOW!! I’ve never tried to make my own hummus before so my expectations weren’t too high, but this hummus is seriously AMAZING!! I’m adding lots of paprika and caramelized onion to mine. YUM. Love that it totally saves money, too!

  154. Apol says

    I don’t have a microwave oven but I have a toaster. :D Can I use that to heat the chickpeas? I really want to try this out.

    • Support @ Minimalist Baker says

      We haven’t tried it but I think it could work! Perhaps cover them so they don’t dry out?

  155. swati says

    Dana! Your recipe, as always, stole the show. I made this fantastic hummus to spread on tortillas for our camping trip to the Olympics, and both me and my boyfriend LOVED it. I swear, more than my mum, you get the credit for me becoming a fairly good cook :)

    I voted for your blog on the Disqus poll. You totally deserve to win that; fingers crossed!

    Thanks so much.

  156. Janet in nc says

    Requested for school lunches again this week is a win in my book. Mixed it up slightly by dialing back the tahini a bit and adding a roasted red pepper, delicious warm, can’t wait to try it chilled.

  157. Michaela Bachmayer says

    Hi Dana,
    Excellent recipe!!! Thank you for sharing.
    I love to make your recipes. Every week I make at least one meal of your blog. The food always turns out well and super delicious, and I simply adore your take on vegetables!


  158. Kristin says

    I am obsessed with this hummus!!!! I have kind of become a hummus snob since living in Portland and getting the Kings Harvest hummus all of the time (have you tried it yet?!?!) it’s truly amazing but I love that I can save some money and make hummus at home now. Ridiculously easy I can make it when my husband and I have the drunk munchies. It is a close contender to Kings Harvest!!!!!

  159. Paula says

    Hi – Love your site. It is my understanding that microwaves denature food by it’s action on the food.
    Maybe you can explore this topic more and see what you think.

    Thank you for the lovely recipes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks Paula! I don’t use microwaves much anymore. You can easily warm this up on the stovetop!

  160. ashley says

    I can’t wait to make this but I was wondering how this is made if I cook my own chickpeas?! It clearly states not drained, so I am just not sure how to get the same effect with freshly boiled chickpeas. Thanks!!

  161. Kate says

    This is the best recipe for hummus so far. It’s simple, quick and easy. I’v tried those recipes where they tell you to mix certain ingredients first (i.e. Tahini with garlic and lemon juice) before adding in the chickpeas to get a better flavor. However, this recipe just throws it all together and it turns out 10xs tastier! I even forgot to add the lemon juice and it tasted amazing. When I realized I left out the lemon juice I just poured it in and whipped it up and it was still super yumny. Also, I didn’t add any oil because it didn’t need it. It was creamy without the oil. And I didn’t have to process the chickpeas for long since the microwave softened their texture. Thank you so much for sharing the best hummus recipe ever!

  162. Brenda says

    This is THE Best hummus recipe! I just made it for the first time and it’s so easy and delicious! I don’t think I’ll be buying hummus again. Thanks for the recipe!

  163. Sierra says

    very good! i didn’t really like the texture mine had after refrigerating though..
    i was wondering.. how do you calculate the nutrition info on your recipes? thanks!

  164. Ava says

    I didn’t have any tahini, so instead I processed some raw almonds, sesame seeds, water and lemon juice. It worked out amazing!

  165. Jody Youll says

    I have fresh chickpeas (not cooked, so maybe they are raw?). What do I do instead of the can & water they come in?

  166. carol says

    I just made the 5 minute hummus.. WOW! It is really the best ever. I do not own a microwave so I just cooked beans and garlic on the stove for 5 minutes. Threw everything in the vita mix and blended. I did not add olive oil because I do not use oils. It turned out just fine. Thank you so very much for sharing.

    • nina says

      I don’t like microwaves so I’m glad you did this via an alternate route and it worked out well…and I also don’t use oil, so another thanks Carol!

  167. Bee says

    I LOVE chickpeas and hummus, but I discovered recently I have a sensitivity to sesame seeds, which tahini is made of.. Would anyone know any substitutes to still enjoy hummus ?
    Thank you !

    • Julie says

      Hey Bee
      I make it without the tahini and it is very good! It comes up slightly coarser. Try it and I am sure you’ll be very pleased with the results! ?

  168. dee says

    just followed your recipe to the letter and its very wet……………….?any ideas? had to ad another can of chickpeas to thicken it :( taste great but what did i do wrong?