Easy Microwave Hummus in 5 Minutes

A few weeks ago, I attended a bridal shower for a friend. We all contributed to the spread of food and drinks. I was in charge of the wine and smoothies, and Lisa made hummus.

I will be honest. I expected a standard hummus, which was good but did not taste as good as the restaurant style.

Hummus: The Origins

The exact origins of hummus are debated. It’s thought that the first recipes were found in 13th-century cookbooks.

The Arabic word for “chickpeas” is hummus. Chickpeas have been grown in India and the Middle East for thousands of years.

Hummus bi-tahini is a dish made from chickpeas and tahini. It also contains garlic, lemon, and tahini. This dish is popular in Turkish, Lebanese, Syrian, and Egyptian cuisines. It’s become popular all over the world.

How to make this Easy Hummus recipe

Back to the hummus recipe from the baby shower story.

After a few bites, when I finally understood what my mouth tasted, I asked Lisa how she made it.

Lisa: “Well I microwaved a can chickpeas with garlic …” Me.

Lisa: “Hey! I don’t even know how to do this. This is the way it’s done.”


She said it was a family recipe passed down from her sister and brother-in-law. Both were amazing chefs and caterers.

It is a concept to cook the cloves of garlic with chickpeas, liquid, and all so that it becomes SUPER creamy and has an extra garlicky taste. This also gives it a more luxurious finish by blending all the flavors.

See the difference between microwaving before and after. What’s the difference? The difference in texture and flavor may be subtle, but it is MAJOR.

What’s the other kicker? 1/2 cup tahini. HALF CUP. Just trust me. Best hummus ever.

After your chickpeas are roasted, you can add them to your food processor with tahini and lemon juice. You can also add a little olive oil and sea salt. Whirl the mixture until it is creamy and smooth.

This hummus is going to be very hot, even though it only takes 5 minutes to make! It’s best to make it in advance and then refrigerate it. This will help it thicken and allow the flavors to meld.

It’s amazing how much better this dip tastes after being in the refrigerator. You can trust me.


  • Can of chickpeas, 15 oz.
  • 2 to 4 cloves of garlic, depending on how spicy you like it.
  • 1/2 cup┬átahini
  • Fresh lemon juice, 2 Tbsp
  • 3/4-1 teaspoon sea salt (depending on how salty you like it).
  • Extra virgin olive oil – 1-2 Tbsp


  • In a large mixing bowl, microwave the chickpeas undrained and garlic cloves for 4 to 5 minutes.
  • NOTE: Reserve 1/2 of chickpea liquid to add while blending. Add the remaining 1/2 of chickpea liquid, along with the chickpeas, to a food processor. Process with salt, lemon juice, and tahini. Mix in the olive oil.
  • Add more liquid if needed to achieve a creamy texture. If you want a creamier texture, add more chickpea liquid.
  • Adjust seasonings to your liking. I found that 3/4 tsp was the right amount of salt (the amount written in the original recipe // refer to lower end if changing batch size).
  • Serve with crackers, pita, and veggies. Garnish the dish with some more olive oil or paprika. The leftovers can be stored in the fridge for up to a week. The taste is even better when it’s refrigerated, as the sauce has had time to thicken and develop.

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