Easy 5-Minute Microwave Hummus

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

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

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

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

Origins of Hummus

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

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

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

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

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

How to Make This Easy Hummus Recipe

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

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

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

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.

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.

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.

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!

Easy 5-Minute Microwave Hummus

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

Ingredients

  • 115-ouncecan chickpeas(NOT drained)
  • 2-4clovesgarlic (depending on how garlicky you prefer it)
  • 1/2cuptahini
  • 2Tbspfresh lemon juice
  • 3/4-1tspsea salt(depending on how salty you prefer it)
  • 1-2Tbspextra 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: 1servingCalories: 157Carbohydrates: 12.9gProtein: 5.2gFat: 10gSaturated Fat: 1.4gTrans Fat: 0gCholesterol: 0mgSodium: 239mgFiber: 1.4gSugar: 2.7g

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Reader Interactions

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  1. Teri Watkinssays

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

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
  2. Lindysays

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

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
      • lindysays

        I used Trader Joe’s organic tahini, maybe theirs is stronger tasting than the one you used

        Reply
  3. Juliesays

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

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

    Thank you for another amazing recipe!

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you enjoyed it, Julie! Thank you for sharing! xo

      Reply
  4. Virginia Raysays

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

    Reply
    • Support @ Minimalist Bakersays

      Hi Virginia, you can also heat it in a saucepan. Hope that helps!

      Reply
  5. Melissasays

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

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
  6. Stephaniesays

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

    Reply
    • Support @ Minimalist Bakersays

      Yay! Thanks so much for the great review, Stephanie! So glad this is a repeat recipe for you!

      Reply
  7. Carissasays

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

    Reply
  8. Claire Rsays

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

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
  9. Susansays

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

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
  10. Annesays

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

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
  11. Normajmsays

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

    Reply
  12. Jaynesays

    Absolutely brilliant tasty, easy recipe. First time making hummus won’t be the last thanks to this 😊

    Reply
  13. Katisays

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

    Thanks,

    Kati

    Reply
  14. mariasays

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

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! We’re so glad you enjoy it, Maria! Thank you for the lovely review! xo

      Reply
  15. Sarasays

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

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

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

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
  16. Kaitlin Ritchiesays

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

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
  17. Marlenesays

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

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
  18. Annsays

    Although it hasn’t been refrigerated yet, it’s already delicious. So easy it’s ridiculous.

    Reply
  19. Bresays

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

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
    • Support @ Minimalist Bakersays

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

      Reply
  20. Carmensays

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

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it! Thanks for sharing, Carmen!

      Reply
  21. Kathleensays

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

    Reply
    • Support @ Minimalist Bakersays

      Amazing! Thanks for the lovely review, Kathleen! So glad you enjoyed! xo

      Reply
  22. evasays

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

    Reply
  23. Melody Holmessays

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

    Reply
      • Helenasays

        I don’t have a microwave! Put this on the induction cooker for 5 minutes. It didn’t boil like it did when I used to have a microwave, but the chickpeas are already cooked so I’m not bothered!

        Reply
  24. Elisasays

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

    Thanks!

    Reply
  25. Ninasays

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

    Reply
    • Robinsays

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

      Reply
      • Support @ Minimalist Bakersays

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

        Reply
  26. Emilysays

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

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
  27. Billsays

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

    Reply
    • Support @ Minimalist Bakersays

      Lovely! Thanks for sharing, Bill. We’d say add more- at least 1 pepper probably.

      Reply
  28. Cyndisays

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

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Cyndi! Thanks so much for the lovely review! xo

      Reply
  29. Jennysays

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

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it! Thanks so much for your kind words and lovely review, Jenny! xo

      Reply
  30. Chrissisays

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

    Reply
  31. Patriciasays

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

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
  32. Alexsays

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

    Reply
  33. Elna Gulliksensays

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

    Reply
  34. Rebeccasays

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

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

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
  35. Janetsays

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

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
  36. T-Raesays

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

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy this recipe! Love that addition. Thanks so much for sharing!

      Reply
  37. sandra fortesays

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

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
  38. Heathersays

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

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
  39. Sparklesays

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

    Reply
  40. Cassidysays

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

    Reply
  41. Vegan lovesays

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

    Reply
  42. Andrewsays

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

    Reply
  43. Andreasays

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

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
  44. Support @ Minimalist Bakersays

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

    Reply
  45. Katesays

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

    Reply
  46. Emilysays

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

    Reply
  47. Debra Perrysays

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

    Reply
  48. Alice Walkersays

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

    Reply
  49. Catherinesays

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

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

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

    Reply
  50. Caileysays

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

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

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
  51. Jodysays

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

    Reply
    • Jodysays

      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!

      Reply
  52. Jennsays

    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.

    Reply
    • Support @ Minimalist Bakersays

      Love the creativity, Jenn! Thanks so much for the lovely review!

      Reply
    • Support @ Minimalist Bakersays

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

      Reply
  53. Erinsays

    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 :)

    Reply
  54. Eden Mohlersays

    I finally tried this recipe. It’s excellent. Less oil, more protein. Easy and delicious. Thank you.

    Reply
    • Support @ Minimalist Bakersays

      Hi Renee, we haven’t tried it that way, but it should work! Let us know how it goes!

      Reply
  55. Jennsays

    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!

    Reply
    • Support @ Minimalist Bakersays

      Whoop! We’re so glad you enjoy it, Jenn! Thanks so much for sharing that tip!

      Reply
  56. Stephaniesays

    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!

    Reply
    • Support @ Minimalist Bakersays

      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.

      Reply
  57. Lesliesays

    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.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Leslie! Thanks for the feedback on readability!

      Reply
  58. Haley Macsays

    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!!!

    Reply
  59. Michellesays

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

    Reply
  60. Timsays

    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!!

    Reply
    • Support @ Minimalist Bakersays

      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

      Reply
  61. Helgasays

    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!

    Reply
  62. Tonya Gray-Teahansays

    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.

    Reply
  63. renae lloydsays

    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.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Renae! We’re so glad you enjoy our recipes!

      Reply
  64. Rinasays

    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.

    Reply
    • Dana @ Minimalist Bakersays

      So great! Thanks for sharing, Rina! This is a special one for sure!

      Reply
  65. Sarahsays

    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 ;-)

    Reply
  66. Eugeniasays

    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!!!

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
  67. Shirlsays

    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

    Reply
  68. Christina MacDonaldsays

    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.

    Reply
    • Support @ Minimalist Bakersays

      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

      Reply
  69. Hannahsays

    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…

    Reply
  70. Shaunnasays

    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 :-)

    Reply
  71. Gabby Tulipanosays

    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.

    Reply
  72. Andrea Rogerssays

    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 ?

    Reply
  73. Monicasays

    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!

    Reply
  74. Veronicasays

    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!

    Reply
  75. tonisays

    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.

    Reply
  76. Laurie Wiederholdsays

    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!

    Reply
  77. Emanuela Novasays

    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!

    Reply
  78. Lizbethsays

    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!

    Reply
  79. Mariansays

    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.

    Reply
  80. Drewsays

    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.

    Reply
  81. sandysays

    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!

    Reply
    • Support @ Minimalist Bakersays

      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

      Reply
  82. Casssays

    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 !

    Reply
    • Dana @ Minimalist Bakersays

      Well, 1 can of chickpeas is about 1 1/4 cup chickpeas cooked, which equals out to about 205 g.

      Reply
  83. Shaunasays

    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!

    Reply
  84. Madonna Nashsays

    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!

    Reply
  85. Jennasays

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

    Reply
  86. Laurasays

    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.

    Reply
    • Support @ Minimalist Bakersays

      So glad you enjoyed it, Laura! Thanks so much for the lovely review! xo

      Reply
  87. Alysiasays

    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!

    Reply
    • Dana @ Minimalist Bakersays

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

      Reply
  88. 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!

    Reply
  89. Georgia Thompsonsays

    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!

    Reply
  90. Cindysays

    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!!!

    Reply
  91. Madelinesays

    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?

    Reply
    • Dana @ Minimalist Bakersays

      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!

      Reply
  92. Maysays

    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!]

    Reply
  93. Helensays

    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.

    Reply
  94. Hannahsays

    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.

    Reply
  95. Jenny Knightsays

    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!

    Reply
  96. Kathy Simkinssays

    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.

    Reply
  97. Yudasays

    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 :)

    Reply
  98. Gsantosays

    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.

    Reply
    • Dana @ Minimalist Bakersays

      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!

      Reply
      • Gsantosays

        I added another can of chickpeas and more tahini and that thickened it.
        I used this as the base for Shawarma appetizer. Delicious !!

        Reply
  99. Betty Mallorcasays

    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.

    Reply
  100. Caitlynsays

    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!!!

    Reply
    • Support @ Minimalist Bakersays

      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

      Reply
  101. Resasays

    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.

    Reply
  102. Jesus Girlsays

    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.

    Reply
  103. Rachelsays

    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!!

    Reply
  104. Alex Walkersays

    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!

    Reply
  105. Kathryn Keefersays

    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!

    Reply
  106. Marysays

    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!

    Reply
  107. Tia Pinelasays

    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.

    Reply
  108. Lizsays

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

    Reply
  109. Carolsays

    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.

    Reply
  110. Katesays

    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!

    Reply
  111. Sharonsays

    Made this today… this is seriously the best hummus ever! Thank you so much for sharing.

    Reply
  112. ToniAnnsays

    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!!

    Reply
  113. Ainoasays

    When we microwave the chickpeas and the garlic for 4-5 minutes, Should the microwave be at maximum??

    Reply
  114. yulcasays

    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!!

    Reply
    • Yulcasays

      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).

      Reply
  115. Rosesays

    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!

    Reply
  116. Kerrysays

    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!

    Reply
  117. Suzanne Christiesays

    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!

    Reply
  118. Ginger Courtneysays

    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?

    Reply
  119. Colleensays

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

    Reply
  120. Juliesays

    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

    Reply
  121. Liviasays

    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.

    Reply
  122. Lindsay Nelsonsays

    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.

    Reply
  123. Shannonsays

    This has to be one of the tastiest things ever…..

    I followed the recipe but added 1 teaspoon of ground cumin

    Reply
  124. Steve Austinsays

    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.

    Reply
  125. Vickisays

    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! ❤️

    Reply
  126. Sarasays

    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.

    Reply
    • maureensays

      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!

      Reply
  127. Karen Gironsays

    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.

    Reply
  128. Daniellesays

    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!

    Reply
    • Shelakisays

      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.

      Reply
  129. Darbysays

    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

    Reply
  130. Kathleen Lloydsays

    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!

    Reply
    • Kathleen Lloydsays

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

      Reply
  131. Kotrynasays

    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

    Reply
  132. Emilysays

    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!!

    Reply
  133. Vickisays

    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.

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
  134. Stephaniesays

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

    Reply
  135. Rumeysasays

    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:)

    Reply
  136. Renesays

    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!

    Reply
  137. pralineslothsays

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

    Reply
  138. Michael Shevchuksays

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

    Reply
  139. Claudiasays

    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.

    Reply
    • Daniellesays

      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!

      Reply
    • Tia Pinelasays

      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!

      Reply
  140. Kinara Fendersays

    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.

    Reply
  141. Jensays

    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.

    Reply
  142. Emiliesays

    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.

    Reply
  143. Leannesays

    I’ve made a lot of hummus and this is by far the best ever! Smooth, creamy & delicious!

    Reply
  144. Birdiesays

    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.

    Reply
  145. Crystalsays

    Hello, sorry if this has been asked already but how far in advance can this be made? TIA

    Reply
    • Support @ Minimalist Bakersays

      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!

      Reply
  146. Kinarasays

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

    Reply
  147. Jasmynsays

    We don’t own a microwave so I’m cooking the chix on low stove top.. will it change the recipe?

    Reply
  148. Aliciasays

    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!

    Reply
  149. Ariane Baayenssays

    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

    Reply
  150. alinesays

    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?

    Reply
    • Tia Pinelasays

      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!

      Reply
  151. Tyrasays

    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.

    Reply
  152. Carmellasays

    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!

    Reply
  153. Tina Conroysays

    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!

    Reply
  154. Jessicasays

    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

    Reply
  155. Rachelsays

    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!

    Reply
  156. JEFFsays

    Fantastic as is although I did add cumin and green onions. Very smooth. Use organic beans of course.

    Reply
  157. Paulsays

    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.

    Reply
  158. Chas Msays

    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.

    Reply
  159. Jennifersays

    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.

    Reply
    • Jennifersays

      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.

      Reply
      • kerensays

        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!

        Reply
  160. Will Faggsays

    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.

    Reply
  161. Alenasays

    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.

    Reply
  162. Bonniesays

    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!

    Reply
  163. Hanusiasays

    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!

    Reply
  164. Apolsays

    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.

    Reply
    • Support @ Minimalist Bakersays

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

      Reply
  165. swatisays

    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.

    Reply
  166. Janet in ncsays

    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.

    Reply
  167. Michaela Bachmayersays

    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

    Reply
  168. Kristinsays

    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!!!!!

    Reply
  169. Paulasays

    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!

    Reply
    • Dana @ Minimalist Bakersays

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

      Reply
  170. ashleysays

    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!!

    Reply
  171. Katesays

    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!

    Reply
  172. Brendasays

    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!

    Reply
  173. Sierrasays

    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!

    Reply
  174. Avasays

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

    Reply
  175. Jody Youllsays

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

    Reply
  176. carolsays

    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.

    Reply
    • ninasays

      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!

      Reply
  177. Beesays

    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 !

    Reply
    • Juliesays

      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! ?

      Reply
  178. deesays

    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?

    Reply
    • Dana @ Minimalist Bakersays

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

      Reply
  179. Susansays

    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.

    Reply
  180. Liasays

    I just made my 2nd batch this week. This is the best homemade hummus ever. Thank you!

    Reply
  181. Michelle Ricesays

    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

    Reply
  182. Ann-Sofiesays

    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.

    Reply
  183. Sarahsays

    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!

    Reply
  184. Franksays

    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.

    Reply
    • Susansays

      Mine lasts 2 weeks. I divide into 2 portions. I make this religiously every 2 weeks like clockwork.

      Reply
  185. Erinsays

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

    Reply
  186. Shelleysays

    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!

    Reply
  187. Heathersays

    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 :)

    Reply
  188. Charlottesays

    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

    Reply
  189. Eileensays

    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.

    Reply
  190. lydia Légarésays

    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

    Reply
  191. Haleysays

    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.

    Reply
  192. Harrysays

    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!

    Reply
  193. Venita Welcomesays

    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.

    Reply
  194. Michellesays

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

    Reply
  195. Regina Lorenzensays

    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!!

    Reply
  196. CrimsonCrowsays

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

    Reply
  197. Sussays

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

    Reply
  198. Alaasays

    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 ;)

    Reply
    • Dana @ Minimalist Bakersays

      Hmm, I’m not sure! If you’re concerned, reduce the amount of time in the microwave!

      Reply
    • Zarahsays

      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?

      Reply
  199. Kristisays

    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.

    Reply
  200. Besssays

    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!

    Reply
  201. Mickeysays

    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!

    Reply
  202. Reagansays

    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!!

    Reply
  203. Chelsea Tademysays

    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!

    Reply
  204. gloriasays

    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?

    Reply
  205. Leahsays

    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!

    Reply
  206. Jessica Levinsays

    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!

    Reply
  207. Pipkinsays

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

    Reply
  208. Pahchaysays

    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!

    Reply
  209. Pahchaysays

    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.

    Reply
  210. Aiméesays

    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

    Reply
  211. Rachelsays

    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!

    Reply
  212. Donnasays

    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!!!!

    Reply
  213. Janesays

    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!

    Reply
  214. marlasays

    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!

    Reply
  215. ellensays

    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.

    Reply
  216. Emilysays

    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!!!

    Reply
  217. Linasays

    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!

    Reply
  218. Allisonsays

    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!

    Reply
  219. Katiesays

    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. :)

    Reply
  220. Elainesays

    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!

    Reply
  221. Katherinesays

    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!

    Reply
  222. Briannasays

    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!

    Reply
  223. Vansays

    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.

    Reply
  224. Olivia Masonsays

    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!!

    Reply
  225. Katlynsays

    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.

    Reply
  226. Bronwynsays

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

    Reply
  227. Jensays

    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!

    Reply
  228. Donna Tomasisays

    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

    Reply
  229. Stefaniesays

    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!

    Reply
  230. Brittanysays

    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!

    Reply
    • Neilsays

      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.

      Reply
  231. Betsysays

    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!

    Reply
  232. Gegp2000says

    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!

    Reply
  233. Ian McCormicksays

    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!

    Reply
  234. Meridithsays

    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!

    Reply
  235. Charleesays

    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 :-)

    Reply
    • Dana @ Minimalist Bakersays

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

      Reply
  236. Tarasays

    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!

    Reply
  237. Always Pouringsays

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

    Reply
  238. Stephaniesays

    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 !

    Reply
  239. Karensays

    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.

    Reply
  240. Mandysays

    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.

    Reply
  241. Heathersays

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

    Reply
    • Dana @ Minimalist Bakersays

      haha, take heart! This recipe might be the one you finally win with :D

      Reply
  242. Allisonsays

    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!

    Reply
    • Dana @ Minimalist Bakersays

      wow! Great compliment! Thanks for sharing Allison! so glad you enjoyed it!

      Reply
      • Allisonsays

        It’s actually been passed around all of the family who are now converted to the microwave recipe. I’m working my way through your wonderful recipes!

        Reply
  243. Bonniesays

    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!!!

    Reply
  244. knoodoosays

    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. :-)

    Reply
  245. Quinnsays

    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.

    Reply
  246. maureensays

    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!

    Reply
    • Dana @ Minimalist Bakersays

      Yay! Glad you’ve enjoyed it so far. Let me know how you like it after chilling!!

      Reply
      • maureensays

        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.

        Reply
  247. Rhea- Hot Dog Food Blogsays

    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!

    Reply
  248. Wendysays

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

    Reply
  249. Kelli Hsays

    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!

    Reply
    • Dana @ Minimalist Bakersays

      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!

      Reply
  250. Mary @ flavorrdsays

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

    Reply
  251. Ellasays

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

    Reply
  252. Gemmasays

    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

    Reply
  253. laurasmesssays

    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!

    Reply
  254. Luciasays

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

    Reply
  255. Beth @ Eat Within Your Meanssays

    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!

    Reply
      • Claudiasays

        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 ?

        Reply
  256. Susan Pantlesays

    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!

    Reply
  257. Sammi @Sammi Sunshinesays

    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!

    Reply
    • Dana @ Minimalist Bakersays

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

      Reply
  258. Luisasays

    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!

    Reply
    • Dana @ Minimalist Bakersays

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

      Reply
    • Joannasays

      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.

      Reply
  259. Katesays

    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.

    Reply
    • Dana @ Minimalist Bakersays

      yay! definitely chill it for a bit – letting it set in the fridge makes it 13.2 x better :D

      Reply
      • Pete Lebowsays

        13.2 times better? Wow the hot blend I just made was already pretty fine :) hanks for the share :)

        Reply
  260. Shonalikasays

    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

    Reply
  261. 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!

    Reply