Lemon Hummus with Lebneh

Lemon Hummus with Lebneh
lemon hummus with lebneh

Jane Bruce

lemon hummus with lebneh

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.


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, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 19g 28%
  • Carbs 39g 13%
  • Saturated 2g 9%
  • Fiber 7g 29%
  • Sugars 9g
  • Monounsaturated 9g
  • Polyunsaturated 3g
  • Protein 16g 33%
  • Cholesterol 10mg 3%
  • Sodium 443mg 18%
  • Calcium 104mg 10%
  • Magnesium 47mg 12%
  • Potassium 436mg 12%
  • Iron 3mg 15%
  • Zinc 1mg 10%
  • Phosphorus 139mg 20%
  • Vitamin A 106µg 12%
  • Vitamin C 24mg 40%
  • Thiamin (B1) 0mg 18%
  • Riboflavin (B2) 0mg 7%
  • Niacin (B3) 1mg 4%
  • Vitamin B6 0mg 17%
  • Folic Acid (B9) 284µg 71%
  • Vitamin E 2mg 11%
  • Vitamin K 11µg 14%
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