Lemon Hummus with Lebneh Recipe


Nutrition

Cal/Serving: 365
Daily Value: 18%
Servings: 6

High-Fiber
Vegetarian, Gluten-Free, Wheat-Free
Fat19g28%
Saturated2g9%
Carbs38g13%
Fiber10g40%
Sugars9g0%
Protein16g32%
Cholesterol10mg3%
Sodium443mg18%
Calcium128mg13%
Magnesium65mg16%
Potassium515mg15%
Iron4mg21%
Zinc2mg12%
Vitamin A116IU2%
Vitamin C24mg40%
Thiamin (B1)0mg17%
Riboflavin (B2)0mg7%
Niacin (B3)1mg4%
Vitamin B60mg17%
Folic Acid (B9)284µg71%
Vitamin E2mg11%
Vitamin K11µg14%
Fatty acids, total monounsaturated9g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Add some Mediterranean flavors to your next casserole dish.

lemon hummus with lebneh
Jane Bruce

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.

3.4
Ratings10

INGREDIENTS

For the hummus :

  • 1 1/2 cups dried chickpeas
  • 4 cups water
  • 1/4 cup plus 1 tablespoon olive oil
  • Juice of 4 lemons
  • 1/2 teaspoon ground cumin
  • 6 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

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.

Recipe Details

Servings: 6
Total time: 45 minutes (excluding overnight time)
Cuisine: Mediterranean

Notes and Substitutions:

*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.



Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human