Best Ever 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 was 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 HummusFresh lemon for making homemade hummus

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.”
Me: “OK, KEEP GOING.”

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
Rich
Thick
Perfectly seasoned
Savory
Smooth
Slightly lemony
Garlicky
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 HummusVeggies and bowl of creamy restaurant-quality hummus topped with paprika

Best Ever 5-Minute Microwave Hummus

6-ingredient hummus that comes together in 5 minutes and 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
Print
Bowl of homemade hummus topped with olive oil and paprika
4.78 from 157 votes
Prep Time 1 minute
Cook Time 4 minutes
Total Time 5 minutes
Servings 8
Course Appetizer, Side, Snack
Cuisine Gluten-Free, Mediterranean-Inspired, Vegan

Ingredients

  • 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

Instructions

  • 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.

Notes

*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: 0 g Calories: 157 Carbohydrates: 12.9 g Protein: 5.2 g Fat: 10 g Saturated Fat: 1.4 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 239 mg Potassium: 0 mg Fiber: 1.4 g Sugar: 2.7 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 0 mg Iron: 0 mg

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  1. 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!

  2. 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!

  3. 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 :)

  4. 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!

  5. 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.

  6. 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.

  7. 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!!!

  8. Michelle says

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

  9. 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

  10. 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!

  11. 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.

  12. 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.

  13. 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.

  14. 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 ;-)

  15. 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!

  16. 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

  17. 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

  18. 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…

  19. 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 :-)

  20. 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.

  21. 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 ?

  22. 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!

  23. 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!

  24. 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.

  25. 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!

  26. 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!

  27. 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!

  28. 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.

  29. 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.

  30. 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

  31. 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 !

  32. 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!

  33. 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!

  34. 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!

  35. 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.

  36. 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!

    • Dana @ 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!

  37. 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!

  38. 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!

  39. 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!!!

  40. 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?

    • Dana @ 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!

  41. 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!]

  42. 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.

  43. 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.

  44. 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!

  45. 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.

  46. 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 :)

  47. 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.

    • Dana @ 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!

  48. 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.

  49. Caitlyn says

    BEST. HUMMUS. RECIPE.

    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

  50. 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.

  51. 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.

  52. 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!!

  53. 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!

  54. 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!

  55. 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!

  56. 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.

  57. 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 ✨

  58. 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.

  59. Kate says

    Marvelous!
    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!

  60. 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!!

  61. 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).

  62. 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!

  63. 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!

  64. 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!

  65. 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?

  66. 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!

  67. 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

  68. 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.

  69. 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.

  70. 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.

  71. 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! ❤️

  72. 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!

  73. 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.

  74. 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.

  75. 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

  76. 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!

  77. 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

  78. 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!!

  79. 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.

  80. Stephanie says

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

  81. 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:)

  82. 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!

  83. pralinesloth says

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

  84. Michael Shevchuk says

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

  85. 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!

  86. 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.

  87. 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.

  88. 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.

  89. 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!

  90. Kinara says

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

  91. 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!

  92. 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

  93. 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!

  94. 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.

  95. 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!

  96. 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!

  97. 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

  98. 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!!)

    Thanks!

  99. 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.

  100. 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.

  101. 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!

  102. 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.

  103. 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.

  104. 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!

  105. 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!

  106. 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?

  107. 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.

  108. 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.

  109. 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!

    Michaela

  110. 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!!!!!

  111. 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!

    • Dana @ Minimalist Baker says

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

  112. 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!!

  113. 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!

  114. 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!

  115. 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!

  116. 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!

  117. 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?

  118. 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!

  119. 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! ?

  120. 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?

    • Dana @ Minimalist Baker says

      Hmm, perhaps your chickpeas had more liquid than others? It will firm up in the fridge, too.

  121. Susan says

    I love this recipe. Thanks for sharing. I have been making this recipe for 6 months almost religiously. By far the best hummus I’ve ever had, homemade or bought. Why buy it when you can make it just as she says, super easy. I’ve made it too many times to count. every 2 weeks for 6 months. I use or try no other. Thanks again for sharing this with us.

  122. Michelle Rice says

    Thank you so much for a quick, easy and most importantly delicious hummus recipe. Ive made this multiple times and its always better than any store bought hummus

  123. Ann-Sofie says

    Well damn, I just made this and while I don’t have much experience with hummus, this tastes definitely better than the one from the store. Damn I just wanna eat it all now.

  124. Sarah says

    I made this tonight and – OMG – homemade hummus has never ever tasted better! I actually started with dried chickpeas and soaked/cooked them myself. Once the chickpeas were done cooking, I measured out 2 cups of chickpea/cooking water (mostly chickpeas, but I didn’t drain any of the water) and still microwaved the chickpeas with the garlic. I prefer cooking my chickpeas at home as long as I have time because I can cook them exactly how I want them. I followed the rest of the recipe as written. So so delicious! I’ll be taking this one to parties for sure!

  125. Frank says

    Hi Dana,
    Did you ever try making a hummus in which you replace the olive oil by plain water that you kept in the freezer?
    Don’t freeze it completely but real cold is what you’re looking for.
    Of course the other ingredients need to be cool too, fridge teperature will do.
    You don’t need to change anything else and of course you drizzle your hummus with some nice olive oil.
    Keeps calories down and you won’t believe the creamy hummus you get.

  126. Erin says

    Delicious! I attempted to make hummus several years ago and it was terrible, but this recipe is perfect! Thanks for sharing!

  127. Shelley says

    Made this a few days ago and it’s already gone! Seriously soooo much better than store bought both in terms of texture and taste. My kids and their friends love it too. Great with siracha mixed it :) Will be adding roasted red pepper to the next batch which I will surely be making in the next day or two. Thanks for sharing this recipe. It’s definitely a keeper!

  128. Heather says

    I NEVER comment on blog posts….but OMG!!!!!!!!!!!!!!!!!!!! thank you!!! i wasnt convinced when i shoved it in my new blender…but one lick of the result and I was in hummus heaven! Used no olive oil, about 1/4 cup tahini, 1/2tsp salt and 1/2 -1tsp paprika. You have just paid for my blender 100x over :)

  129. Charlotte says

    When this first came out of the food processor it was SO liquidy I thought I’d done something wrong!
    It did firm up in the fridge but it’s still a little more watery than I’m used to.
    I do think it’s tasty, but I think houmous is entirely a matter of preference and for me this was a bit too heavy on the tahini. I’ll definitely use the technique again, but maybe with a little less water, less tahini and more lemon juice.

    Great idea though – the smoothness is great!

    Charlotte

  130. Eileen says

    This is a good work-night recipe. As a hummus obsessive person, though…I am sorry to say…it tasted liked canned beans. The consistency was AMAZING, what I have always strived towards. But I couldn’t – even with doctoring the recipe – get away from the canned bean taste. For those of you who have the time and dedication, I point you to Ottolenghi’s hummus recipe – chickpeas from scratch with baking soda. Happy cooking – and soooo many thanks to this site for all their fab recipes.

  131. lydia Légaré says

    Hi Dana! I just wanted to tell you that I’ve tried hummus many times and unfortunately never ended up with something that could satisfy me. With this hummus however, wow! It’s literally perfect! I heated the chickpeas on the stovetop AND picked the little shells off of them! the result is the creamiest hummus I’ve ever eaten and garlicky to perfection! thank you!

    Lydia

  132. Haley says

    This really is the best hummus ever. I used dried beans, because canned beans take up too much pantry space. I just boiled the soaked beans with four piece of garlic peeled and sliced to give that garlic flavor. This is a trick I learned from The Plant Power Way. Additionally, I added one piece raw garlic with the middle removed (a trick a learned from the Gazpacho recipe posted on Jamie Oliver’s FoodTube). This takes out some of the kick and mellow the garlic out a bit. Since I didn’t keep my cooking water I had to use a lot of water to thin this out. I just added 1/4 cup at a time to get a good consistency.

  133. Harry says

    I love your recipes generally, so I decided to give this a go despite having made home made houmous many times before with underwhelming results! I cooked the chickpeas and garlic on the stove instead of in the microwave and it turned out really, really well – by far the best houmous I’ve made and definitely up there with store bought types! It has a deep, rich flavour. The only thing I’d do differently next time is maybe add more olive oil as we like slightly oilier, less solid houmous in our household. Thanks so much for sharing this recipe!

  134. Venita Welcome says

    I love hummus. I never ever thought I could make it but I jumped in and tried the recipe without any changes except decrease salt. I have to watch salt intake. Anyway this came out excellent. And what’s nice was I got to control the salt. This is definitely a keeper.

  135. Michelle says

    We absolutely loved this recipe and made it with some homemade Thyme crackers!
    Thanks for another excellent recipe!
    x Mich

  136. Regina Lorenzen says

    My 21 year old son has bc a diehard vegan. I am basically a vegetarian mainly bc I don’t like meat. He has asked me to help him. Wow! It’s a transition for sure! I’m along way from arriving but I have given up milk which I LOVE! I haven’t had 1 sip in over two weeks. Only regular almond milk.
    Thank you so much for your insight. I am gonna try to make the hummus tonight w the Mediterranean sweet potato dish (my 1st vegan meal). I’m excited and a bit nervous. But it looks “user friendly” for a newbie in the vegan department.
    Thank you so much. And looking forward to more ideas from you!!

  137. Sus says

    I really loved the texture, the microwave makes a huge difference!
    Thank you Dana, the best hummus recipe I’ve tried so far!

  138. Alaa says

    This looks so awesome (and easy \o/)! I’ve been burnt before though: my microwave is very strong and sometimes when I follow recipe timings what ensues is a ball of dried/burnt mess, so I was wondering what wattage your microwave is? Thank you for one of my favourite blogs by the way ;)

    • Zarah says

      I liked the result of the chickpeas at 600w for 3 minutes and then dialled down at 180w for two minutes, but I could have kept them warmer without a problem! Will probably do 600 for 3 and then 360 for 2 next time and see if it is better or same. :) They weren’t mushy or burnt, just warm (ok, hot) and soft and wonderfully easy to mix into hummus, and the garlic was soft and fragrant. Maybe that helps a little?

  139. Kristi says

    Who knew there were so many Hummus devotees.. My 1st taste. Its very good. Cooling in my fridge right now. Mine is also a bit runny, hope it thickens a bit as it cools.

  140. Bess says

    LOVE this hummus!! I’ve been searching for an easy but delicious everyday hummus. This is so simple to make and absolutely lives up to the hype from your post. I follow lots of recipe blogs and yours is by far the best! I have made lots of your recipes and they have all been successful and true to the description – keep up the great work. Thank you!

  141. Mickey says

    This is a super good base for a recipe- I’ve got a tried-and-true hummus recipe that tastes nothing like the creamy store-bought, but this one with a few modifications is definitely replacing that one because it’s so darn creamy! First, I already put in only about 3/8 cup of tahini, but I’m gonna bump it down even further to 1/4 because my tahini has such a strong flavor. And second, it’s a little too runny for my taste, so I’ll get rid of a few tablespoons of the liquid from the can of beans next time! Last, MORE GARLIC. Vampires probably hate me. And anyone who smells my breath. I haven’t had store-bought hummus in a while, so I’m not sure how this compares to it, but it’ll be much more suited to my taste with those few little changes, even though it’s already great now!

  142. Reagan says

    this stuff is BOMB. I could seriously eat it with every meal. the microwaving seriously makes the biggest difference. it is so garlicky and delicious ? thanks so much for sharing!!

  143. Chelsea Tademy says

    My husband just got back from Israel a week ago and was craving homemade hummus. I told him I had this recipe we could try and he loved it! It was delish and will definitely be a new regular edition to our household meal plan! Thanks so much for sharing!

  144. gloria says

    Hi Dana and Everyone!

    I never peel the chickpeas… if you blend the chickpeas in a vitamizer, (you know the ones that grind ultra fine), then it’s soo smooth and creamy, you would not know the difference. And then you don’t lose all that valuable fibre from the skins.

    I microwaved the garlic separately in a little water…. and then poured the lemon juice on top while the garlic slices were still warm, letting it sit till cool. Then I stuck it in the blender with the chickpeas… magic flavour from the garlic/lemon soak.

    I always sprinkle on zataar and sumac then drizzle on olive oil… how does everyone serve theirs?

  145. Leah says

    This recipe is flawless – I just made it and it turned out wonderfully. Couldn’t wait for it to cool to sample it, it’s already delicious, now it in the fridge and I’m waiting impatiently for more…. THANK YOU Dana!

  146. Jessica Levin says

    OMG! I just made this and Wow! Couldn’t be easier and couldn’t taste better. I will NOT be buying any store bought hummus again!

  147. Pahchay says

    P. S. After going to several stores to find tahini (and passing by unknown hundreds of containers of Sabra Hummus, I finally got it from Trader Joe’s.

    But wait – there’s more! Just found that (At least in my area) that Amazon fresh sells a 15 ounce can of Joyva tahini for about $6. The tahini that was so hard to find, now they drop it off at my doorstep!

  148. Pahchay says

    Great recipe. I’ve made it several times and found that if you use all the water in the chickpeas it turns out a bit runny. Drain off about 25% of the water for a thicker mix.

  149. Aimée says

    Oh lord oh lord oh lord! I just made this and it’s truly amazing! So creamy and dense (and easy!), exactly what you should expect from a perfect hummus. I just took some liberty and added 1tbs of ground cumin (that’s it, I swear). It’s my first Minimalist Baker recipe and it’s definitely a winner. I’m never buying supermarket hummus again, for sure.
    Thank you so much for sharing guys. Your blog is awesome, love the concept (who wouldn’t?), I can’t wait to try some more of your recipes. The vegan cheesecake is next on my list!
    Have a great day,
    Aimée, Paris, France

  150. Rachel says

    Oh my goodness you are amazing this is life changing!

    I’ve made so many different hummus recipes (even the ones that call for peeling every darn chickpea) and this is BY FAR the best. Because I love garlic and lemon, I added 5 garlic cloves (I would add even more next time hehe) and 2.5 tbsp lemon juice! Perfecto!

  151. Donna says

    Omigosh, SOOOOOOOOOO GOOD!!!!

    I was licking the spatula!

    And I hate pulling out my heavy equipment, so I tried my hand held immersion blender. Worked like a charm!

    Thanks for the amazing recipe!!!!

  152. Jane says

    Oooohhhh YUM! Spot on Dana – thank you for this recipe. Just made it and the kids and I devoured half its so delicious! Another minimalist baker recipe I’ve tried and kids have loved! Thank you!

  153. marla says

    This hummus was awesome! I used about 1 and 1/3 lemons, however. I also like to put a little bit (1/2 tsp depending on your liking) of cumin. It seems to bring out the flavor more. Microwaving it made such a difference on the texture, delicious!

  154. ellen says

    OMG the best hummus ever!!! I never seemed to get hummus right and although I try to avoid the microwave as much as possible, it does seem to make it more creamy. I guess it would work if you would simmer it in a pan as well.

  155. Emily says

    Can’t wait to make this omg!! I’ve been looking at all your vegan recipes and drooling. Do you know how long this will last if I keep it in the fridge??
    Thanks!!!

  156. Lina says

    Loved your recipe, I made it 5 times already and each time I get so many compliments :D Just a small tip that we use back in Jordan, I added 2 tablespoons (or 3 tablespoons depending on your taste) of greek yoghurt to the mixture, and this way you get a traditional humus just as we do back home :) Thank you so much for sharing this lovely recipe, I love your blog!

  157. Allison says

    When I first saw this recipe I was not interested, but found myself in NEED of some hummus this past weekend and no car available to get to a market… so I tried it. Seriously? The. Best. Homemade. Hummus. Ever. I made it exactly as the recipe and it was wonderful! Even my husband tried and said it was better than store-bought stuff. Next time I’m going to try roasting the garlic first, should be good!

  158. Katie says

    So simple and yummy. I made it to use in your tofu quiche, and both turned out amazing. Everything from your kitchen is amazing, but I’m still always surprised and happy. :)

  159. Elaine says

    I have tried so many “plain” hummus recipes, and this is the best by far! I was a bit skeptical about the amount of tahini, but it was perfect! I used lemon juice that wasn’t fresh, and it still worked magnificently. Thanks Minimalist Baker!

  160. Katherine says

    Just finished up making this and oh my god, so dang tasty!

    So so so creamy and I love that you can change it up by adding more garlic, chilli etc.

    Thank you for the brilliant recipe, goodbye store bought hommus!

  161. Brianna says

    Just made this recipe, and I’m really liking the flavors! I skipped out on the olive oil because I prefer an oil-free hummus and it seems a little too thick/rich. Any suggestions for a good oil replacer? Maybe thin it out with water or a little veggie broth?
    Thanks!

  162. Van says

    Great recipe. Thick and creamy. Can’t wait for it to cool down so I can eat it with some veges. Gonna take it to a party next weekend.

  163. Olivia Mason says

    Oh my gosh! This is THE best hummus I have ever made–it totally tastes like it’s from a restaurant…and this is why I always come to your site for any recipe now. Thanks, MB!!

  164. Katlyn says

    An outstanding share! I have just forwarded this onto a coworker who had been conducting
    a little homework on this. And he actually ordered me breakfast because I found it for
    him… lol. So allow me to reword this…. Thanks for the meal!!

    But yeah, thanks for spending the time to talk about this issue here
    on your website.

  165. Donna Tomasi says

    I am having trouble printing a recipe off your website. I press the print and it only prints the picture of the recipe. Can you tell me what I am possibly not doing correctly?
    donna 214-733-6762

  166. Stefanie says

    Just whipped up a batch of this and it is amazing!!! I love hummus but always prefer the “real” stuff from a Lebanese restaurant nearby, to store bought, and this recipe tastes like restaurant hummus! Absolutely love it! Will definitely be keeping this on hand. Thanks!

  167. Brittany says

    This was SO delicious. If I made it again the only change I would make would be to drain half of the liquid after microwaving, reserve it, and then slowly add it to the blender to get the desired consistency. I found it to be a bit runnier than I usually like. I never serve it warm though, and it made all the difference! Thanks!

    • Neil says

      I agree that you have to be careful with how much liquid you have. Based off the pictures, my can of chickpeas came with a lot more liquid (there was a good half-inch of liquid above the chickpeas in the bowl), so some of it should be discarded.

  168. Betsy says

    Thia recipe is fantastic! I would never have thought to microwave it but it makes for a perfect temperature and is so hearty. Thanks for a great recipe!

  169. Gegp2000 says

    Made this, loved it!!! I added some Zaatar and a little bit of black pepper, some really nice olive oil to serve, and it was a big hit with everyone here!

  170. Ian McCormick says

    I made this today and you are right: the difference in flavour after 5 minutes in the microwave is amazing. I added some caramelized onion chutney to mine. Delicious! Thank you for your fabulous recipes. Tonight I am going to churn my Snickers ice cream, which is waiting patiently in the fridge!

  171. Meridith says

    I made this today using less tahini and oil and it still came out amazing. I’ve never found a hummus recipe to make at home that was delicious enough to warrant the effort, until now! Thank you!

  172. Charlee says

    As written this was too bland for me, but I am SUPER excited to exploit it as a base… I LOVE the texture and was totally surprised that the tahini didn’t overwhelm the taste. My favorite thing is that it is super easy and I know EXACTLY what’s in it. No extra chemical crap, YEA! THANKS so much for sharing… can’t wait to spice it up on the next batch. (and yes, I kept eating batch 1 plain just to make sure I had a good comparison for next batch :-)

    • Dana @ Minimalist Baker says

      Charlee, glad you found use in the recipe and were able to add some extra oomph for flavor! Thanks for sharing :D

  173. Tara says

    Hi Dana! Love your blog! Just made this hummus, and it is DIVINE – especially with warmed pita and kalamata olives.

    Question: have you tried re-microwaving it again after being refrigerated, and is it just as good?

    Thanks!

  174. Stephanie says

    Hi Dana! I have raw unsalted tahini. Do you think this would be tastier with roasted salted? What did you use? Thanks! Now I plan all my weekly meals around your recipes, BTW. My neglected library of vegan cookbooks is not very happy with me as of late… :x !

  175. Karen says

    Super skeptical because of the “nondraining” and micro.. but this hummus is super good!! I too love cumin and did end up adding some to the mixture. It is definitely better if it sits in the refrigerator a few hours afterwards to thicken up a bit.

  176. Mandy says

    This is my new go-to hummus recipe!! I was skeptical at first because of the microwave step and the lack of cumin (the man and I love cumin a little too much). So easy, so creamy, so delicious. I am guilty of licking the bowl clean and not offering to share.

  177. Allison says

    I never comment on blogs….. and I have been making hummus for 25 years. This is, without a doubt, the BEST recipe I have used. Made it this afternoon and already the tasters are wanting more. Well done m.baker!

  178. Bonnie says

    OHMYWORD!!!! You did it! This is THE hummus recipe I have been looking for for years! No more expensive stuff from the store! By the way, I cooked up a bunch of chickpeas in my pressure cooker along with cloves of garlic then I just measured out 1 1/2 cups of the chickpeas and put in the cooking water to just cover them (just like if you opened a can). Since everything had just been cooked together I didn’t microwave. Worked and man is it creamy. THANK YOU!!!

  179. knoodoo says

    Thanks for this,
    I tried it out right away the day before yesterday, because luckily I had everything at home. It’s really perfect for last-minute decisions or on lazy evenings…or if you forgot AGAIN to water the chickpeas hours before… ;-)

    I’m not such a tahini fan, so I tried Cashew instead. It turned out very creamy and delish!! Although it was a bit too much fresh garlic for me.

    Thanks again, I’m definitly doing it again! Greetings from Germany. :-)

  180. Quinn says

    OMG! This is such a fantastic idea! Do you think you could strain the beans and put water in the can with them instead of the “bean juice”. The juice sort of scares me lol.

  181. maureen says

    I am one of those people who has been peeling their chickpeas lately to make it really creamy and smooth but I think this might be the answer! I just got done making this and I can’t believe how creamy and smooth it is! I have it in the fridge and will be taking to a party tomorrow night. I made a few changes though. I am trying to avoid oil so I didn’t add any and it didn’t need any and I add a half a tsp of cumin. I use the 4 cloves of garlic because I love garlic! I will let you know how it tastes tomorrow! this was so much easier than peeling them!

      • maureen says

        the hummus is 24 hours old and it rocks! I am going to be using this recipe from now on. Thank you for sharing. I was taking about 15 mins to peel the chickpeas beforehand.

  182. Rhea- Hot Dog Food Blog says

    I love this idea! I personally simmer mine for a couple of minutes and then remove the skins for an extra creamy hummus, but I may have to try microwaving instead of over the stove next time. Thanks for this!

  183. Wendy says

    I made this, quick, easy, and so good!! The hardest part is waiting for it to chill in the fridge! ;)

  184. Kelli H says

    I’ll have to give this a try. I usually don’t like recipes that call for microwaving (I’m one of those ppl who think they are evil!) but I’ll give it a shot just for you, Dana! You’ve sold me!

    • Dana @ Minimalist Baker says

      I don’t use the microwave often or ever really! But for this it was worth a try. If you don’t have one or you’d rather not use one, you could easily heat the chickpeas and garlic together on the stovetop. Hope that helps!

  185. Mary @ flavorrd says

    Never ever would have come up with this, but now I definitely have to give it a shot!! Thanks for the heads up!

  186. Gemma says

    Oh my God, this is so exciting! I have a humous *addiction* and I find the supermarket varieties are never as good as the ones served in a restaurant. I cannot wait to try this recipe! Extra garlic flavour sounds fantastic.

    I’ve also just seen a recipe for cinnamon rolls in the sidebar…if I gain a few pounds after visiting this blog, I’m totally blaming you. :p

    Gemma

  187. laurasmess says

    I’ve never thought of microwaving the chickpeas and garlic. I make hummus almost weekly and I’ve added roasted garlic before and that was awesome, but… well, I’m not going to knock it til I try it! Thanks for sharing the secret with us!

  188. Lucia says

    Mama has been hummus-ing up the kitchen biweekly lately. Perhaps I will challenge her to a hummus-off with this astonishing recipe.

  189. Beth @ Eat Within Your Means says

    Ok, this is weird. Yesterday I got an e-mail from a friend telling me about a tip she’d learned from Cooks Illustrated. The tip was to blend up chickpeas when they were warm for ultra-smooth hummus. So I thought, hmmm…not a bad tip for my peanut butter cup filling. And then, after I read that e-mail, I saw this post. CRAZY, right?

    Here’s a quote from the mag in case you like to know the science-y stuff:

    “Here’s why: Chickpeas are high in a starch called amylose that forms large crystals as it cools after cooking, leading to a grainy texture. But exposure to high heat will break the crystals down. There’s no risk of the grainy texture recurring once the hummus is refrigerated, as the oil it contains will coat the individual amylose molecules, inhibiting crystallization. If your goal is to make the smoothest possible dip, then give your chickpeas a quick zap before pureeing.”

    SCIENCE, yo!

      • Claudia says

        Thank you both very interesting information ! I have only fairly recently got into hummus and wanted to make my own so I brought the book Hummus Bros, Levantine Kitchen. I have just had a look and they use a similar way with dried chickpeas I thought you might be interested.
        They say” dried chickpeas have a nuttier flavour, and they give the hummus a grainier texture. Many brands of chickpeas are crunchy and undercooked, however you can now buy jars of excellent ready-cooked chickpeas,preserved in water and salt, without added artificial preservatives.
        Secret (softening) agents
        We cook our chickpeas with bicarbonate of soda to make sure that they are soft enough to make creamy hummus. This prevents the calcium in our London tap water from cementing togeather the pectin molecules in the peas cell walls- in fact, the alkaline water that it produces actively encourages these pectins to separate, creating a softening effect.
        We use 10g/1/4oz bicarbonate of soda per 500g/1lb 2oz dried chickpeas. After a 12 hour soaking period, the chickpeas take a quarter of the tie to cook-and achive that loverly fluffy texture which makes such great hummus.
        To much bicarbonate of soda can give the chickpeas an unpleasant soapy quality, so always err on the side of caution. This also robs them of much of their nutritional value.”
        I hope this helps in your creations.

        But sadly does not answer my question. I have never had a microwave, what is the equivalent of stove top cooking ? Do I bring the chickpeas to the boil ? Simmer for a few mins ?

  190. Susan Pantle says

    Love the quick idea recipe! Tahini is good on so many things – on toast with jam is one of my favorites!! I have always used Tahini in my hummus – glad you like it too!

  191. Sammi @Sammi Sunshine says

    I have to try this! The microwave concept makes so much sense, but seems strange at first. I thought I had found the ultimate hummus recipe, this one seems to be more promising than the recipe I found!

    • Dana @ Minimalist Baker says

      Give it a go! I feel like hummus is such a personal thing. Every body has their own favorite version. This is mine!

  192. Luisa says

    Love all your recipes and thanks for this hummus one.

    The real secret to extra smooth and creamy hummus is peeling the garbonzos/chickspeas. I kid you not. Its a bear to do but boy is it worth it! I do everything you say in your recipe except cooking the garlic in the olive oil on a stove top and occasionally add a few flakes of red pepper for even more zing.

    I’ll try the microwave — after peeling!

    • Dana @ Minimalist Baker says

      Great tip! I saw that somewhere before but I fear it’s not in the cards for me. So impatient!

    • Joanna says

      Easy to peel chickpeas! For this you will want to reserve your liquid and then put the beans in a medium mixing bowl. Fill with water and use your hands to move the beans around…all of the peels will float to the top. Awesome.

  193. Kate says

    I’m totally intrigued by this concept! Definitely going to bust out the blender and a can of chickpeas for this one when I get back to KC.

  194. Shonalika says

    These friends of yours sound like crazy geniuses! Or is it genii? Whatever. How did they even THINK of that0 and ye it makes perfect sense! I sometimes just throw whole roasted cloves of garlic into random dishes because cooked garlic just tastes amazing. Period. So no wonder it adds a whole new dimension to hummus :D

  195. Medha (Whisk & Shout) says

    Who knew microwaving would make such a big difference? I’ve never really been ‘wowed’ by homemade hummus, but I’m positive this is the trick to do it!

  196. Stefanie @ Sarcastic Cooking says

    Whaaaa?!?!?! Mind blown! This method totally makes sense to me. I almost feel like saying, “Duh!”

  197. Katie (Veggie and the Beast) says

    I am super intrigued by this technique! I stopped making my own hummus a few years ago because I couldn’t get that silky texture of the store-bought variety. Just double checking – you don’t drain any of the liquid from the can, even after microwaving?

    Love the blue pop of color in the photos! Makes me feel like it’s a hummus party :)

    • Neil says

      You have to be careful with how much liquid you have. Based off the pictures, my can of chickpeas came with a lot more liquid (there was a good half-inch of liquid above the chickpeas in the bowl), so some of it should be discarded (looking at the pictures in the recipe, the chickpeas in the microwave bowl are breaking the surface of the liquid).

      • T says

        Agreed. I just had the same problem and now I have some watery hummus, I will add more chickpeas, but the can juice was also way too salty for me. I used a store brand, organic with sea salt for low sodium. I’m sure next time when I add the water slowly while blending that will fix the problem. Cheers!

    • Sophiekt says

      This was my question also… I’ve made it a couple of times in the last week and love the flavour but it seems too runny so am thinking I should have drained the liquid after microwaving ?

  198. Millie l Add A Little says

    This looks so smooth and perfect! I’m a total hummus addict so hope to try this out soon!

  199. Raquel @ My California Roots says

    I’ve kind of sworn off homemade hummus because it really never is as good as the store-bought kind… but this may be just the ticket! I can’t wait to try it!

  200. Donna says

    Knowing that microwaves change the molecular structure of foods, I’ll have to perhaps heat the chickpeas with garlic on the stove, which I wouldn’t mind. But, I do have to admit, this recipe does look good. Thank you.

      • Cat says

        Love this hummus recipe. It’s a staple! SO MUCH EASIER and I honestly think it’s tastier than the other versions of hummus I have tried at home. Stroke of genius!

      • Nancy says

        Sorry, but this is not true. Microwaving can preserve more nutrients in certain foods. It’s a case by case basis. Radiant heat in ovens, on the stove, etc. has the same “radiation”… microwaves do not use ionizing radiation, if that is the concern. The importance of shielding is so you don’t cook yourself, microwaves penetrate about an inch into their target without shielding.

    • JEM says

      Yes! Exactly what I was thinking! I don’t even own a microwave because of that. I’ll use my pressure cooker instead ?

      • Kelly says

        Exactly. Microwaves are the least likely to change the nature of food than any other cooking style. BBQs are the most likely. It’s ionizing radiation that changes the nature of something. Microwaves are non ionizing. You need to go back to your high school chemistry notes to see what that means if you don’t know. Microwaves work by heating up magnetic/electric ions. When heat is applied the magnetic atoms spin one way and the electric atoms spin another. The friction between them causes heat. Not ionizing radiation.
        Also: it’s tedious but if you skin the chickpeas- squeeze them lightly not to smush them but to release them from their skin-and then make the hummus from skinned chickpeas, your final result is super creamy and smooth.

    • Meg says

      Did you try cooking on the stove as opposed to the microwave? I don’t own a microwave either (not a fan of it) so I was thinking of cooking the chickpeas as well over the stove.
      best,
      Meg

  201. Meredith @ Unexpectedly Magnificent says

    Ooh, I love hummus! My favorite hummus is from a Italian/Mediterranean restaurant. I’ll be interested to see if this is better. ;) Is the tahini strong with 1/2 cup?

    • Dj says

      No. Not really. I added extra garlic and yum! It’s pretty soupy after making it so it must be refrigerated to set. It’s quick, easy, and delish.

  202. Ala says

    You rock. This recipe rocks. Hummus is my life. I am going out to buy tahini just for you. I am also saving this recipe forever because to be honest, I have not been a fan of most homemade hummus recipes. This looks awesome, Dana!

  203. Rebecca says

    That comes in handy ;) I was trying the other day to make hummus with my new food processor but failed completely :P I will so try your version ;)

  204. Valentina says

    Usually I’m not a lover of a full-of-tahini hummus, but this step in the microwave is surely to try!!!