The 1885 cookbook in which garlic was established as a standard hummus ingredient was Lebanese.
The cookbook was written by Khaleel Sarkees and is titled Kitab Tadhkirat al-Khwateen wa Ustadh al-Tabbakheen, commonly translated as The Master Chef’s Culinary Memento for Housewives. It is an important late-19th-century witness because its hummus recipe contains chickpeas, tahini, lemon juice, and garlic.
Earlier medieval recipes resembling hummus often omitted garlic, lemon, or tahini, or used vinegar and included elaborate mixtures of herbs, spices, and nuts. The 1885 Lebanese version is therefore closer to the familiar hummus bi tahina served today, although recipes continued to vary by household and region.
“Lebanese” identifies the cookbook’s culinary and national context; it does not establish that Lebanon alone invented hummus. The dish has a broad Levantine and Middle Eastern history, and food historians caution that surviving manuscripts cannot prove a single birthplace.