Easy 5-Minute Microwave Hummus

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

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!

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 :)

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

Great Recipe! Can you make this without the olive oil? Thanks :)

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.

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

OMG soooo good and so quick. Why would you ever buy hummus again?

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.

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!

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.

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

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!!

Soooo good!! So smooth and mellow (in a good way) and just delicious. Thanks for this! :D

I don’t have a microwave and have no plans to get one. Warm the chickpeas and garlic in the oven?

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

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 ;)

This recipe is so great! I just tried it and I loved it, it was so simple and easy.

This hummus is so easy and delicious!

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.

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!

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!

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!!

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!

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?

looks so yummy.thanks for sharing..i will try it at home

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!

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!

Awesome, easy, fast!!! I added in more lemon juice, and sriracha 1 tsb, and 1 tsb of cumin.

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!

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.

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

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!

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!!!!

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!

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!

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.

I don’t know about the lemon, without it, will it be good?

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!!!

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!

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!

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. :)

OK I just made this…please tell me it thickens up when cooled.

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!

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!

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!

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.

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!!

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.

This is amazing! I didn’t think I could re-create the creamy-ness of shop brought hummus at home! :D

I was dubious, but followed your recipe and I couldn’t believe how good it was! It’ll be on high rotation at my house!

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

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!

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!

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!

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!

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!

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!

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 :-)

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!

I just made this and worked out like a dream. So delicious and so easy. LOVE.

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 !

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.

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.

I am looking forward to trying this! I always make terrible hummus and can’t figure out why.

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!

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!!!

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. :-)

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.

Sounds yummy to me!

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!

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!

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

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!

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

OOOH HUMMUS! My favorite food group. I’ll be making this one for sure! Thanks for sharing :)

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

Looks delicious!!! I love things that can be done so quickly!

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!

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

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!

Nom.

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!

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!

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!

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.

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

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!

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

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 :)

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

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!

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.

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?

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!

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 ;)

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

I definitely gotta try this!! Intrigued.

That’s crazy! I wouldn’t of thought that microwaving the mix would have such an impact. Can’t wait to give this one a go!

FoodNerdx

great idea. I was loving Hummus so much!

I cannot eat it anymore /Paleo/. But this is really save timer..