Easy 5-Minute Microwave Hummus

Jump to Recipe
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
4.83 from 230 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

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Lillith says

    I’ve made this so often now – maybe 100 times – that I no longer need to look at the recipe. It is so silky smooth and I can put in as much garlic as I want and it doesn’t have that bitter, raw garlic flavor. Also it is easy to change up, add a little cayenne, or some chipotle powder, or whatever combination that goes with the veggies at hand. It’s also great in a sandwich! I can no longer eat store-bought hummus because this is so PERFECT! We’ve even frozen it with great results! Thank you, thank you, THANK YOU!

  2. Victoria says

    Love love love!!! I ended up making WAY more than anticipated, can I freeze some for a later time?

  3. Allison says

    I have made this several times as written. BUT, I had a couple of smoked jalapeños and several cloves of smoked garlic leftover from some salsa we made this past weekend. I made this hummus and added the jalapenos at the end. Turned out SO good!

  4. Laura says

    Very easy to make and I felt that 1/2 tbs oil and 1/4 tsp salt was enough, which was nice to keep cals/sodium down.
    I used all the chickpea liquid to make the hummus the smooth consistency I like, but it had a bit of chickpea flavor to it- I’ll try replacing some of the liquid with water next time.

  5. Jackie says

    Love the ease of this recipe and how much better it is than store bought! One tip to try that I learned from a Mediterranean restaurant – replace some of the water/chickpea liquid you would have added with a few ice cubes. This not only helps texture but also helps cool the dip down if you are serving soon.

  6. Shirley says

    We have a sesame allergy in the house, so I couldn’t add tahini. I added sunflower butter, and it turned out great.

  7. Karen says

    I’ve made this a bunch of times and I’m still amazed at how easy and delicious it is. Very versatile, too–I’ve added greens, herbs, and my new favorite variation, a little coriander and cumin, and it always comes out great.

  8. Bill says

    I make this all the time and my family lives it. No oil, just use all chickpea liquid. Never too loose. I use stove top or microwave, whatever is easier to use at the moment. Terrific hummus!! My question is about creating flavors. We love red pepper hummus but I don’t want to ruin it. What would good way to make this red pepper hummus? How about kalamata olive hummus?
    Thanks for your always delicious recipes!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for sharing, Bill. You could definitely take it in different flavor directions! We have a roasted red pepper and harissa hummus in our cookbook that’s delicious.

  9. Amelia Mindich says

    Simply the best. No modifications made other then a sprinkle of paprika on top.

    I made a double batch and have it as a snack with veggies and chips, put it in wraps, serve with falafel, etc. throughout the week.

    A hit a parties, too!

  10. Lynne says

    WOW! This is hands down THE best hummus! I’ve tried so many homemade hummus recipes and none have come close to this. It’s easy to come together, so creamy and delicious and a true crowd pleaser. I love making this when I have guests over but the only bad thing is there’s never any leftovers. … I think I’ll have to make a triple batch. :)
    Thank you for another terrific recipe.

  11. Sylvia says

    I’m excited to make this hummus so I can make the Caesar dressing. How long can I keep the hummus in the fridge?

  12. Katherine says

    I just made this to use in your caesar salad recipe and this is by far the best hummus ever. I’m not even a hummus fan normally but I am now! Super creamy and warm. So so good. Microwaving the chickpeas just does something special!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad it helped you become a hummus fan. Thank you for sharing! xoxo

  13. Lisa Hoekje says

    This is seriously the best hummus I’ve ever had. I’ve made it at least 15 times in the past 6 months, usually in double batches. This is so creamy, light and fast. I love hummus, but hate the store bought kind, I don’t think any of them measure up to homemade, but this recipe makes it so easy and convenient to have excellent hummus whenever you get a craving. Thank you!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy this recipe, Lisa! Thank you for the lovely review! xo

  14. Carolyn W says

    Delicious! Made this for the dairy-free hard boiled eggs recipe. Prepared exactly to recipe, except I cooked on the stove top for 35 minutes instead of microwaving because I do not have a microwave. Just delicious and I will make it again and again! Thank you!

  15. kj says

    since I prefer NOT using a microwave, I believe simmering the chickpea and its’ liquid with the garlic should result with the same creaminess and flavor. What do you think?

  16. Mary says

    Best recipe ever. Made this along with seed and millet crackers from plant based woman warrior.
    I must admit this combo was super addictive, felt like Gollum in the Hobbit. ;)
    Love your recipes. Thank you for sharing.
    Would give this 10 stars if I could!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ha! Love it! We’re so glad you’re enjoying this, Mary. Thank you for sharing! xo

  17. Kay says

    About how large is one serving? I see that it makes about 8, but I never remember to measure the whole thing so I can divide it up and see how large just one serving actually is

    Also this is a great recipe, and is now part of my regular rotation. The microwave trick is a huge timesaver!

  18. Robyn says

    What a lovely recipe.

    I followed the recipe but used all liquid from the chickpeas and omitted the oil.

    Hands down the absolute best hummus I have ever made.

    Thank you!

  19. Elle says

    Brilliant recipe, and so perfect when you don’t have any hummus on hand and don’t have time to deal with dried chickpeas! Would have probably been even better if I hadn’t messed it up by draining my chickpeas (which I did because I was going to roast my chickpeas ala Dana before deciding that hummus would make a better side), but I just added water and a bit of oil in with the chickpeas before I microwaved it. I used homemade tahini because I didn’t have any, and the hummus was YUM. Thanks so much for sharing!!!

  20. Krista says

    So, in the hopes of encouraging others who realized they oopsed on the recipe: I did not read the directions properly before starting to make this hummus (*facepalm). I put the tahini in with the garbanzo beans and garlic before microwaving them. I couldn’t take the tahini out, as it had already started to mix with the garbanzo liquid by the time I realized my mistake. So I just continued with the rest of the directions, using all the liquid so as not to lose any tahini, and hoped for the best. The hummus turned out SO GOOD, despite my blunder!! It was a hit with my whole family. Thank you for another Minimalist Baker recipe to add to my go-to collection!

  21. Mo says

    I have been making this hummus recipe since you first posted it 9-10 yrs ago! I have made a few changes over the years: I microwave for 6 mins. I skip the olive oil since it’s creamy enough. I adjust the salt depending on chickpeas brand. Alway use BPA FREE. NOW I add two ice cubes. Can’t say enough about how much we love this recipe and just made it two days ago!!😊

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, 3/4 tsp sea salt is correct, but feel free to use less! If using another type of salt besides sea salt, perhaps it’s saltier?

  22. 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!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

    • Royce Rabenold says

      First let me say your recipes are my favorite go to recipes and this has now become my favorite hummus recipe. Now let me tell you how I modified it. I first make a recipe as is before I start playing around with it. My brother and I always look for oddball spicy items to give each other so he gave me a jar of habanero pickled garlic. I didn’t know what to do with it but the idea hit me to add it to this hummus recipe along with a teaspoon of smoked paprika. Awesome flavor. Thanks for everything you do. I borrowed an idea from you next hummus recipe and added some Chipotle in adobo. The spiciness never ends.

  23. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

      • Rachel Harad says

        Loved, loved, loved this hummus! So easy and so delicious! Was fabulous with your kale falafel! (& with chips, veggies or by the spoonful!)

  24. 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!

  25. 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.

  26. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  27. 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!

  28. 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.

  29. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  30. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  31. 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).

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

      • Ana says

        Ah! I just found the answer myself online- a 400g can of chickpeas Turns into 250 g of cooked chickpeas and 150 of cooking liquid.

    • Ana says

      Hi Anne, she means one 15 ounce can (not 115 ounce can)- so that turns out to 425g. But I have a related question – I saw that the canned chickpeas mentioned should not be drained. I’m using homemade chickpeas so I am wondering how many grams of chickpeas and how many grams or ml of water so I can get the homemade proportion right when I put it on the microwave. Thanks!

  32. 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!

  33. 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?