Lemon Hummus with Lebneh

Lemon Hummus with Lebneh
Contributor
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.

6
Servings
411
Calories Per Serving
Deliver Ingredients

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.

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
  • 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.

Nutritional Facts

Total Fat
14g
20%
Sugar
29g
32%
Saturated Fat
3g
13%
Cholesterol
10mg
3%
Carbohydrate, by difference
60g
46%
Protein
11g
24%
Vitamin A, RAE
181µg
26%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
571mg
57%
Choline, total
18mg
4%
Fiber, total dietary
10g
40%
Fluoride, F
1µg
0%
Folate, total
67µg
17%
Iron, Fe
10mg
56%
Magnesium, Mg
148mg
46%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
226mg
32%
Riboflavin
1mg
91%
Selenium, Se
14µg
25%
Sodium, Na
122mg
8%
Water
182g
7%
Zinc, Zn
7mg
88%

Lemon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Lemon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.