Here is the recipe for Hummus:

2 cups dried chickpeas

1/2 cup tahini (sesame paste)

2 tablespoons extra virgin olive oil

1 garlic clove, minced

Juice of 2 medium lemons

1/2 to 1 teaspoon sea salt

1/2 teaspoon cumin

Combine chickpeas with water and soak for 8 to 10 hours. Drain well. Combine the drained chickpeas and 1 quart fresh water in a kettle over medium-high heat. Bring to a boil. Reduce heat and simmer for 1 to 2 hours or until chickpeas are tender. Drain well. Puree the chickpeas in a blender or food processor. Add the tahini, olive oil, garlic, lemon juice, salt and cumin; blend until smooth. Adjust seasoning. Serve immediately, or place in an airtight container in the refrigerator until serving time (will keep about five days). From The What Would Jesus Eat Cookbook, by Don Colbert, MD

Note: when I am in a hurry, I use two cans of chickpeas/garbanzo beans.

AND

Labneh (or Laban) is a Lebanese soft fresh cheese made from yogurt. It is eaten within a week or so of preparation.

Basic Ingredients: 1 quart yogurt, 1 tsp salt

Equipment: sterile handkerchief or cheese cloth, two bowls, whisk, strainer.

Instructions:

1. Assemble ingredients: yogurt, salt, sterile handkerchief, two bowls, whisk, strainer.

2. Stir up a quart of yogurt to a smooth consistency, pour into bowl.

3. Add one teaspoon of salt.

4. Whisk to mix thoroughly.

5. Place a sterile handkerchief in a strainer suspended over a medium sized bowl (larger than a quart). Pour in salted yogurt.

6. Lift the four corners of the cloth to make a "sling" and suspend over the bowl to catch the whey which drips through. You can use a strong rubber band looped around the four corners and over a faucet to suspend the cloth. (Some people let the whey go down the drain, but I do this process in the refrigerator because it is just too hot in Louisiana for leaving cheese out.)

7. Suspend over the bowl to catch the whey which drains off. It can be suspended in a refrigerator to ensure freshness.

8. After about 24 hours, the whey has been drained off, remove and open the cloth.

9. Now you can mix in herbs, minced vegetables (about 2 tablespoons or so), form into a ball and store in the refrigerator.  thanks to David Fankhauser

The texture is somewhat like creamcheese, but it has a bit of a tang to it. Very nice.