Hummus labneh with slow-roasted tomatoes and pine nuts

Name: Hummus labneh with slow-roasted tomatoes and pine nuts
Total time: 35 min
Yield: serves 2
Ingredients: greek yogurt 225g; hummus 75g; garlic ½ a clove, crushed; red, yellow and orange tomatoes 350g; extra-virgin olive oil 2 tbsp; red wine vinegar 2 tbsp; soft light brown sugar 1 tsp; sweet smoked paprika 2 pinches; ground cinnamon a pinch; pine nuts 50g, toasted; dill, mint and parsley a few leaves of each; flatbreads to serve

35 minutes + overnight straining
serves 2
Easy

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

May 15, 2018 at 3:51 pm

*This recipe is gluten-free according to industry standards

Ingredients

greek yogurt 225g
hummus 75g
garlic ½ a clove, crushed
red, yellow and orange tomatoes 350g
extra-virgin olive oil 2 tbsp
red wine vinegar 2 tbsp
soft light brown sugar 1 tsp
sweet smoked paprika 2 pinches
ground cinnamon a pinch
pine nuts 50g, toasted
dill, mint and parsley a few leaves of each
flatbreads to serve

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.