Microwave Hummus


I know I’m not alone when I say I’ve never been able to make hummus as nice as the ones in the supermarket. Until now, that is. I was browsing the Minimalist Baker website yesterday and stumbled across their microwave hummus recipe. They reckoned it was the best ever hummus so, naturally, I was sceptical but I’ve got to agree with them – this is definitely the best ever hummus and I’m never going back to shop bought. I’m no scientist but the microwaving bit must soften the chickpeas and bring out their flavour, resulting in a smooth, creamy and delicious hummus.


Microwave hummus
(adapted from the Minimalist Baker website)

1 can chickpeas, undrained
3 cloves garlic, peeled but left whole
1/2 cup tahini
2 tbsp lemon juice
1 tsp sea salt
2 tbsp olive oil

Microwave the chickpeas and garlic for about five minutes.

Add the rest of the ingredients except the olive oil and blitz in a food processor, while drizzling in the olive oil, until smooth and creamy.

Leave to cool in the fridge.

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  1. Finally made this with light tahini as opposed to heavy duty dark tahini and it was much nicer. However I can confirm it really isn’t very nice if you insist on eating it whilst it’s still warm because you can’t wait for it to cool #fail Thanks for the recipe

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