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 lunch to serve this summer
- 225g greek yogurt
- 75g hummus
- ½ a clove garliccrushed
- 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 nutstoasted
- 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
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.
