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Hummus | Classic Hummus simply flavored with lemon and garlic

Mim’s Lebanese Hummus

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Mim’s  Lebanese Hummus is the first I ever made. Simply garbanzo beans, hummus, lemon, garlic, and salt, it’s heavenly!

Hummus | Classic Hummus simply flavored with lemon and garlic

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 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!Hummus | Classic Hummus simply flavored with lemon and garlic

Mim’s Lebanese 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!

Hummus | Classic Hummus simply flavored with lemon and garlic


Old photo circa 2010

Mim’s Lebanese Hummus

Mim’s Lebanese Hummus

Classic Hummus made with garbanzo beans

Prep Time 10 minutes
Total Time 10 minutes
Yield 10 servings


  • 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


  1. Put garbanzo beans, mashed garlic, tahini and lemon juice in food processor. Process till smooth, adding water to thin to desired consistency.
  2. Serve with pita triangles, crackers or vegetables


If you want extremely smooth hummus, remove garbanzo bean skins.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 187 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 223mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 7g Sugar: 4g Sugar Alcohols: 0g Protein: 9g
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5 comments on “Mim’s Lebanese Hummus”

  1. 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!

  2. 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.

  3. I didn’t know how much I liked hummus till I tried her recipe! Thanks for the endorsement!

  4. 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!

  5. Thank you for your recipe! I am glad I asked, I love how you USE it! Endive cups, perfect!

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