Mim’s Hummus is the first I ever made. Simply garbanzo beans, hummus, lemon, garlic, and salt, it’s heavenly!
Hummus Your Way
Whether you use this as a dip or spread, this hummus 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. I do use canned beans for the convenience, but feel free to buy dried and cook them yourself. When I have time, I remove the skins from the 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!
Mim’s Hummus, Her Family’s Recipe
One of my dear foodie friends is of Lebanese descent, and this is her famous family recipe for hummus. No funky additives like roasted peppers, avocado or cayenne, just the simple taste of garbanzos, garlic, and lemon. I 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 or served traditionally with pita wedges. You can garnish with a swirl olive oil and some toasted sunflower seeds or pine nuts.
Thank you, Mim, for this terrific hummus recipe!
Old photo circa 2010Print
Classic Hummus made with garbanzo beans
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 10 servings 1x
- Category: Appetizer
- Cuisine: Middle Eastern
- 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
- 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
If you want extremely smooth hummus, remove garbanzo bean skins.