New recipes

Lemon Hummus with Lebneh

Lemon Hummus with Lebneh

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

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.

Ready in

45 m (excluding overnight time)


*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.


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


Calories Per Serving374

Folate equivalent (total)284µg71%

  • 1 cup labneh, Greek yogurt, or sour cream
  • 1/2 preserved lemon, finely chopped and seeds removed
  • 1 teaspoon black pepper
  • 1 tablespoon extra-virgin olive oil
  • Pinch of ground turmeric (optional)

Nutritional Information

  • Calories 47
  • Fat 3g
  • Satfat 1g
  • Unsatfat 2g
  • Protein 3g
  • Carbohydrate 1g
  • Fiber 0.0g
  • Sodium 308mg
  • Calcium 3% DV
  • Potassium % DV
  • Sugars 1g
  • Added sugars g

Hummus With Tahini

Hummus is probably one of the best known Middle Eastern foods due to its popularity worldwide. The chickpea-based dip can be found in most conventional grocery stores in North America and on many non-Middle Eastern restaurant menus.

The word hummus comes from the Egyptian word for chickpeas, the typical primary ingredient, although lots of other beans can be used instead. Variations of the modern-day hummus recipe can be found as early as the 13th century in Egyptian cookbooks.

Hummus is typically served as part of an appetizer (or mezze) tray alongside falafel, eggplant, and tahini sauce. Fresh or toasted pita bread, as well as vegetables, can be dipped into it. It also makes a filling and nutritious snack.

It's often flavored with spices, such as cumin or sumac, and can be served garnished with olive oil, chopped tomatoes, cucumber slices, parsley or cilantro, chickpeas, and pine nuts.

The ready availability of the ingredients to make hummus is partly responsible for its popularity in countries like Egypt, Jordan, and Syria. And, its compatibility with both meat and dairy makes it suitable for Jewish dietary laws and, therefore, popular in Israel.

Line a large bowl with a piece of cheesecloth or other fine cloth. In another bowl, mix the yogurt and salt well. Transfer the yogurt to the cheesecloth, pick up the edges of the cloth, and tie them together well to form a bundle. Hang this over your sink or over a large bowl and leave for 48 hours. By this time the yogurt will have lost most of its liquid and be ready to use as a spread.

To go the whole hog, leave it hanging for a day longer. Remove the cheese from the cloth and place in a sealed container in the fridge. Once it is thoroughly chilled, preferably after 24 hours, roll the cheese into balls, somewhere between the size of an olive and a walnut.

Take a sterilized jar about 2 1/2 cups / 600 ml in capacity. Pour some of the oil inside and gently lay the balls in the oil. Add some more oil and continue with the balls until all the cheese is in the jar and immersed in oil. Seal the jar and keep until needed.

Before serving, scatter the mint and pepper on a flat plate and roll the balls in it.

Shaya buys bunches of young carrots. “The skins are more tender,” he says. “I roast them skin-on for the added nutrients.” Rather than throw out the carrot tops, he blanches them quickly in salted water to pull out the bitterness and turns them into a pesto.

“Even if you don’t like beets, you’ll love this salad,” promises Shaya. “The nutty flavor from the sesame in the tahini pairs well with the earthiness of the beets.” Shaya suggests adding Aleppo peppers for a spicy kick or substituting orange juice for lemon to add more sweetness.

How to Make Lemon Hummus

Making this hummus is as simple as dumping everything into your food processor and blending it up. I serve mine with these delicious low carb crackers I found at ALDI.

With your first bite of this lemon hummus, your taste buds will come alive! I always add two whole lemons as well as the zest to really get the full flavor. I mean, it's called LEMON hummus for a reason, right?

I topped this hummus with a sprinkling of paprika, but you can totally top it with some homemade everything bagel seasoning mix.

You can take chickpeas and turn them into anything &mdash including a crunchy snack like my Spicy Garlic Chickpeas. I use them on salads for a crunch and as a snack (it's almost like eating peanuts!)

How to Make Hummus

Once the chickpeas have been soaked and cooked, and your garlic confit is ready, it’s time to make hummus!

Step 1: Set some chickpeas aside for a garnish. Place the rest of the chickpeas, garlic cloves from the confit, tahini, and lemon juice in a food processor blend until smooth. While blending drizzle in the ice water until the desired consistency is achieved.

Step 2: Spoon the hummus into a serving dish while making little ridges with the spoon on the surface. Drizzle some of the oil from the garlic confit on top. Garnish with chickpeas, and parsley, and enjoy!


To say that cucumber is a staple in our Greek kitchen would be a huge understatement. We have been eating 1-2 large cucumbers every day since moving here. Why you may ask? Well, here in Greece, produce is extremely seasonal, and I mean hyper extremely seasonal. Which means lettuces are only available in the cool winter & early spring months. Soft mixed greens and crunchy head lettuces were are a major part of our diet back in America, so when we first arrived on the island we were feeling at a bit of a loss.

Enter shaved cucumber: this simple, yet genius way of preparing cucumber has completely changed our lives. Shaving cucumber into long, thin strips transforms the humble cucumber into a texture that is reminiscent of the lettuces we longed so deeply for – we are absolutely smitten with shaved cucumber! We have been adding it to everything possible, but this shaved cucumber lemon herb labneh toast has become a favorite quick & easy meal in our kitchen.

My idea for the lemon herb labneh came from what I feel is a classic combination of cucumber and cream cheese. By simply straining some Greek yogurt overnight, you get an even thicker yogurt that transforms into a spread that is almost like cream cheese – which is known as labneh throughout the Mediterranean and the Middle East. Our little village garden is absolutely bursting with fresh thyme, basil & mint at the moment, so I folded some fresh garden herbs & lemon zest into the labneh to brighten the spread with the flavors of summer.

When I walked to our village baker to pick out a fresh loaf of bread, I was so excited to find a loaf of sourdough! Rather than just toasting the bread, I decided to olive oil fry the slices for an even more satisfying crunch. A spread of the lemon herb labneh, a pile of lightly dressed shaved cucumber and a final sprinkle of lemon zest, cayenne flakes & herbs and you have an incredibly satisfying meal that takes almost no effort at all. The possibilities for variations of this toast are endless…are you vegan or dairy free? Then you can try substituting hummus or avocado for the labneh. Don’t have fresh herbs on hand? Then try mixing in a spoonful of your favorite spice mix instead.

Light and refreshing, this shaved cucumber lemon herb labneh toast is ideal fare for those days when it is just too hot to even think about cooking. We eat it on the regular for breakfast, lunch or even as a light dinner because it is just that good :)

Hummus guide | Top Tips For Making Perfect Hummus (plus recipes)

You can add whatever takes your fancy on top of that, although some ingredients lend themselves better than others. Roasted red peppers, chilli, caramelised onions, and roasted butternut squash are all good options, and it’s important to drizzle oil over the top as a garnish when serving.

I use dried chickpeas every time and wouldn’t consider making hummus without them.

Chickpeas vary in quality and I never find tinned ones produce the flavour I’m looking for. The brine that the tinned chickpeas are kept in is unwanted and affects the taste and texture of the hummus even if you rinse them.

I’m not saying that you can’t make a decent hummus from tinned chickpeas, and certainly if time is of the essence then they’re a good go-to option, but if you want to make a proper hummus then you really need to use dried.

The cooking liquor is important for adding flavour back into your hummus.

Soak the chickpeas overnight before transferring to a pot with an onion, garlic and bicarbonate of soda. I use ½ tsp per 500g of chickpeas and add it after it’s all come to the boil, then let the mix boil for 30 minutes.

They cook quicker this way and the bicarb softens the skin of the chickpeas, helping ensure a lovely smooth finish to the hummus. Once cooked, remove the chickpeas and blend with fresh garlic, tahini, cumin and fine salt until you’re happy with the taste. I add lemon juice and some of the warm cooking liquid which helps give it that creamy texture.

I love tahini’s versatility.

You can pair it with almost any ingredient and it enhances it, it can even be sweetened with honey as a great base for desserts. S H Yaman and Al-Arz are the best brands in my opinion.

The garlic and lemon are vital ingredients for adding flavour and depth.

It really comes down to personal preference and how garlicky you like your hummus, but I use eight garlic cloves per 500g of dried chickpeas and 100ml of lemon juice.

When serving, I add paprika, cumin and chopped parsley or coriander with a drizzle of olive oil and freshly grilled pitta.

At Berber & Q Shawarma Bar we serve mesabaha, a traditional Middle Eastern mezze of hummus with whole cooked chickpeas. To make this, retain some cooked chickpeas before blending, then spoon the whole cooked chickpeas over the finished hummus, along with tahini sauce, olive oil, coriander and green chilli for a different take.

Try our great ideas for quick hummus toppings here

Tart up your shop-bought hummus with one of our clever toppings. From spicy lamb, toasted pine nuts with zesty lemon to punchy harissa with chickpeas. These recipes are super simple and take no time at all.

Six olive hummus recipes to try:

Beetroot hummus

Make the most of beetroot in this earthy hummus recipe, ready in 10 minutes for a last-minute entertaining idea.

Warm hummus with pine nuts, raisins and olives

Turn a storecupboard staple into this vibrant mezze dish and sprinkle with jewel-like pine nuts, raisins and olives.

Hummus labneh with slow-roasted tomatoes and pine nuts

Check out this fresh hummus labneh recipe with roasted juicy tomatoes and crunchy pine nuts, topped with fresh herbs – an easy veggie side dish to serve this summer.

Grilled avocado halves with harissa hummus and tahini yogurt

We love avocado! With this recipe for grilled avocado halves with harissa hummus and tahini yogurt, we’ve promoted it to BBQ star

Harissa salmon sandwich with pea hummus

This healthy open sandwich is packed with delicious, fresh flavours but is ready in just 20 minutes and under 500 calories

Posh hummus

This poshed-up hummus with tomatoes and spring onion tastes so much better than shop-bought. Eat as a dip or in falafel wraps – it will be your new favourite.

Homemade Labneh

However, what most people do not realize is how simple and easily labneh can be made at home. You start with Whole milk plain yogurt, mix in a ½ teaspoon of salt and dump it into a cheese cloth or a thin kitchen towel and place in in a strainer. Overtime, all the whey will strain out and leave you a thick and creamy labneh! The longer the yogurt is left to strain, the thicker and tangier it will be. The first time I made it, I left it overnight for 12 hours. It came out so thick, tangy and delicious!

The next time I made it, I tried it after only 8 hours and it was not as thick or tangy but still very creamy and delicious. How long you want to strain it, is completely dependent upon your preference in taste. If you are into a sourer taste, then leave it 12-16 hours. However, I do not recommend leaving it more than 16 hours. What you will have if you leave it longer than that, is another form of labneh which is dried out completely and formed into small balls, kept in a jar with olive oil at room temperature.

How to serve Labneh

If you are not familiar with labneh, it is very similar to cream cheese in texture and creaminess but with a tangier taste. The very basic way to serve it, is spread in small plates with ridges (like how hummus is served) and drizzled with a good extra virgin olive oil. It is eaten with pita bread for breakfast but can be served with pita chips as an appetizer spread.

You can also sprinkle some za’atar on top. Another way I have seen labneh served, is to mix it with finely chopped cucumbers, green onions, olives, and tomatoes and then sprinkle zaatar and drizzle the olive oil.