Lemon Hummus with Lebneh

lemon hummus with lebneh

Jane Bruce


For the hummus

  • 1 1/2 cup  dried chickpeas
  • 4 cups  water
  • 1/4  cup  plus 1 tablespoon olive oil
  •   Juice of 4 lemons
  • 1/2 teaspoon  ground cumin
  • cloves roasted garlic*
  •   Freshly ground black pepper, to taste

For the lebneh

  • 16  ounces  Greek yogurt (whole milk)
  • 1 tablespoon  fresh dill
  • 1 teaspoon  salt
  • 1/4 teaspoon  cayenne
  • 1/4 teaspoon  anise seed
  • 1/4 teaspoon  ground cumin

This recipe for hummus uses lemon and roasted garlic in place of tahini for that tart, slightly smoky flavor. But for that same creaminess, try serving the hummus with homemade lebneh, a Lebanese cheese (think: ricotta or burrata) made from strained yogurt and mixed with spices.

Click here to see 6 Dip-Worthy Hummus Recipes.


For the hummus

In a bowl, cover the dried chickpeas with the water and let soak overnight. After rinsing, put them in a large saucepan with about 4 cups of water and bring to a boil, and cook on medium heat for 20-25 minutes or until soft. Cool them off in a cold water bath then transfer to the food processor.

Combine the chickpeas with the oil, lemon juice, cumin, garlic, and black pepper and pulse for a few minutes until fully blended. Keep cool in the refrigerator for serving later.

For the lebneh

Strain the yogurt overnight by placing a small colander lined with cheesecloth (or heavy duty paper towels) into a large bowl. Pour the yogurt into the colander and cover with a pot lid. The end result should have a thick consistency like cream cheese or ricotta cheese.

After 24 hours, spoon the cheese into a bowl and mix with the salt, cayenne, anise seed, and cumin. To serve, place the hummus in a bowl then create a hole in the middle with a spoon and place the lebneh there.


*To quickly roast garlic, preheat the oven to 375 degrees. Place the unpeeled garlic cloves in a square of aluminum foil and roast for 25-30 minutes.

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