Lebanese Hummus Recipe
Mim’s Lebanese Hummus is simply garbanzo beans, hummus, lemon, garlic, and salt; it’s heavenly!
As a bonus, this easy Homemade Hummus Recipe is super simple to make. You’ll want to make another batch as soon as the first disappears.
Why You Must Make
- Whether you use this Classic Hummus as a dip or spread, this recipe is perfection. You can tweak it to your liking, adding more water to thin it out (my friend, Mim, says to never use the juice from the canned beans), more lemon or garlic depending on your tastes.
- You can definitely use canned beans to make it super easy to make.
- It’s a healthy dip that can be served with a crudite platter and/or pitas cut into wedges.
How to Eat Hummus
One of my dear foodie friends is of Lebanese descent, and this is her famous family recipe for classic hummus. No funky additives like roasted peppers, avocado, or cayenne, just the simple taste of garbanzos, garlic, and lemon. When I have company over, I love serving this homemade hummus with Pita Bread (my recipe) cut into wedges, and fresh vegetables cut for dipping.
I also use hummus as a sandwich spread layered with avocado and a sprinkle of sea salt, but it’s also lovely in endive leaves with a dusting of paprika for an easy appetizer.
You can garnish your bowl of hummus with a swirl of olive oil and some toasted sunflower seeds, pine nuts, or roasted garbanzo beans.
Thank you, Mim, for this terrific hummus recipe! Though Mim’s hummus is my easy, go-to recipe, you also might like to try this ultra Creamy Hummus from Scratch, which involves cooking your own garbanzo beans.
Frequently Asked Questions
Hummus is a Middle Eastern Dip or Sauce made with mashed chickpeas (also known as garbanzo beans) that are seasoned with lemon juice, garlic, and olive oil. Tahini, a sesame seed paste, is often added as well.
When I have time, I remove the skins from the chickpeas/garbanzo beans by hand. This ensures the smoothest hummus possible. But, it is an extra step that isn’t truly necessary unless you’re really trying to impress someone!
Wedges of pita, a Middle Eastern flatbread also known as pocket bread, are a popular pairing with hummus. You can also offer fresh vegetables like carrot and celery sticks, strips of red bell pepper, blanched asparagus spears, etc.
Old photo, circa 2010, when I first posted this recipe. (I’m relieved my photography has improved!).
Mim’s Lebanese Hummus
Classic Hummus made with garbanzo beans
Ingredients
- 2-3 cloves of garlic mashed/minced with 1 teaspoon of kosher salt
- 2 14-ounce cans of garbanzo beans (chickpeas), drained
- 5-6 tablespoons tahini (stir well in jar before measuring)
- Juice of one lemon (or more to taste)
- Water, to thin
Instructions
- Put garbanzo beans, mashed garlic, tahini, and lemon juice in food processor.
- Process till smooth, adding water to thin to desired consistency.
- Serve with pita triangles, crackers, or vegetables.
Notes
If you want extremely smooth hummus, remove garbanzo bean skins.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 187Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 223mgCarbohydrates: 25gFiber: 7gSugar: 4gProtein: 9g
6 Comments on “Lebanese Hummus Recipe”
Best EVER hummus recipe!!! All my girlfriends wanted the recipe when I served it for book club!!!
Thank you for your recipe! I am glad I asked, I love how you USE it! Endive cups, perfect!
I love hummus but have been buying it in containers. I used to make my own years ago but used olive oil to thin it I like the water idea. Can’t wait to try it!
I didn’t know how much I liked hummus till I tried her recipe! Thanks for the endorsement!
Liz, Mim gave me a jar of her hummus and it was the best I’d ever had. and Hilary is right, it’s so easy to make.
Isn’t this the best hummus? I met Miriam a few years back and she made me a jar and ever since this has been an easy appetizer to whip up….yum!