Lemon Hummus With Lebneh
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.
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Servings
6
servings
Ingredients
- 1 1/2 cup dried chickpeas
- 4 cup 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
- 16 ounce 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
- 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.
- 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.