Olive Magazine
Labneh Recipe with Hummus

Hummus labneh with slow-roasted tomatoes and pine nuts

Published: May 15, 2018 at 3:51 pm
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  • Preparation and cooking time
    • Total time
    • + overnight straining
  • Easy
  • Serves 2

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
Nutrition:
NutrientUnit
kcal583
fat49.9g
saturates10.4g
carbs17g
sugars13g
fibre4.6g
protein14.1g
salt0.5g
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*This recipe is gluten-free according to industry standards

Ingredients

  • 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

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.

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