- Home
- Recipes
- Vegetarian
- Hummus labneh with slow-roasted tomatoes and pine nuts

Hummus labneh with slow-roasted tomatoes and pine nuts
Published: May 15, 2018 at 3:51 PM
Save recipe
Serves 2
Easy
Total time: 35 mins
+ overnight straining
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Check out this fresh hummus labneh recipe with roasted juicy tomatoes and crunchy pine nuts, topped with fresh herbs - an easy veggie lunch to serve this summer
Gluten free
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
*This recipe is gluten-free according to industry standards
Ingredients
Nutrition
-
225g greek yogurt
-
75g hummus
-
½ a clove garlic
crushed
-
350g red, yellow and orange tomatoes
-
2 tbsp extra-virgin olive oil
-
2 tbsp red wine vinegar
-
1 tsp soft light brown sugar
-
2 pinches sweet smoked paprika
-
a pinch ground cinnamon
-
50g pine nuts
toasted
-
a few leaves of each dill, mint and parsley
-
to serve flatbreads
Nutrition: per serving
- kcal583
- fat49.9g
- saturates10.4g
- carbs17g
- sugars13g
- fibre4.6g
- protein14.1g
- salt0.5g
Ad
Method
-
step 1
Put the yogurt, hummus and garlic into a bowl – season and mix well. Line a sieve over a bowl with a double layer of muslin and spoon in the yogurt mix. Gather up the sides and twist to tighten then leave in the fridge to strain overnight.
-
step 2
Heat the oven to 180C/fan 160C/gas 4. Quarter any large tomatoes, halve medium ones and leave small ones whole. Put in a baking dish so they’re tightly packed, then drizzle over the oil and vinegar, and crumble over the sugar, paprika and cinnamon, and season. Roast for 25 minutes or until softened.
-
step 3
Divide the strained labneh between two plates (it should have thickened considerably overnight), spoon over the roasted tomatoes and juices, sprinkle with pine nuts and herbs, and serve with flatbreads.
Check out more of our easy hummus recipes here...
Plus, learn how to make the perfect hummus with our quick guide here...
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue

