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!