Lemon Hummus with Lebneh

lemon hummus with lebneh
Jane Bruce

Ingredients

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.

Directions

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.

Notes

*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.

Nutrition

Calories per serving:

372 calories

Dietary restrictions:

Balanced, High Fiber Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

19%

Servings:

6
  • Fat 111g 171%
  • Carbs 233g 78%
  • Saturated 11g 56%
  • Fiber 44g 176%
  • Sugars 53g
  • Monounsaturated 54g
  • Polyunsaturated 16g
  • Protein 99g 198%
  • Cholesterol 60mg 20%
  • Sodium 2,661mg 111%
  • Calcium 623mg 62%
  • Magnesium 279mg 70%
  • Potassium 2,618mg 75%
  • Iron 17mg 92%
  • Zinc 9mg 59%
  • Phosphorus 835mg 119%
  • Vitamin A 638µg 71%
  • Vitamin C 144mg 240%
  • Thiamin (B1) 2mg 105%
  • Riboflavin (B2) 1mg 42%
  • Niacin (B3) 5mg 26%
  • Vitamin B6 2mg 102%
  • Folic Acid (B9) 1,702µg 426%
  • Vitamin E 13mg 63%
  • Vitamin K 69µg 86%
See detailed nutritional info Have a question about nutritional data? Let us know.
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