Black Sesame Labneh Dip Recipe
Live, Love, Labneh
What is special about this Black Sesame Labneh Dip recipe?
This black sesame labneh dip recipe creates a rich, tangy spread that combines the creaminess of strained yogurt with the deep, nutty flavours of black sesame paste. This Middle Eastern-inspired twist on classic labneh creates a unique, visually striking dip that pairs beautifully with fresh fruit, honey, or warm bread, bringing a bold, earthy depth to any snack or meal.
You will love it if…
You love creamy yoghurt based labneh and are looking for a fresh take. This recipe brings together nuttiness, creaminess, and just the right amount of tanginess! Black sesame labneh is a delicious twist on the Middle Eastern classic.
My love affair with yoghurt started long ago, but it really peaked when I worked as a part time frozen yoghurt technician in university. It was my favourite job because I was entitled to one large free froyo every shift I worked. You’d think I would be sick of yoghurt after two years of eating it constantly but it only fuelled my yoghurt fire.
This black sesame labneh dip just adds further kindling to my flaming love of yoghurt. It’s a mix of all that is good in the world – creamy, tangy, garlicky, salty, nutty and the sumac adds a zesty brightness right at the end.
Black sesame labneh reminds you there is still good in the world. That things might be alright after all. That tomorrow is another day. That this too shall pass.
Which is a lot for a yoghurty dip to take on, but labneh is up to the task.
Gather the Ingredients & Strain the Yoghurt
Strain Greek yoghurt through a cheesecloth or coffee filter until it forms a very thick consistency
Make the Confit Garlic & Sesame Paste
Put cloves of garlic in olive oil in a non stick saucepan and heat on the lowest heat setting for 15-20 minutes.
In a food processor, grind the toasted sesame seeds, oil and garlic mixture into a paste.
Mix the Ingredients
Mix the strained Greek yoghurt, the sesame garlic paste and the zest of lemon and lemon juice. Add salt and pepper to taste.
Serve and Enjoy!
To serve, sprinkle over some sumac.
- Start with High-Quality Yogurt: Use full-fat Greek yoghurt for a creamy and rich labneh base. If you can, select a yogurt with live cultures, as they enhance the tang and texture of the final dish.
- Strain for Thickness: Strain the yoghurt for an hour through a cheesecloth or coffee filter paper to remove excess liquid, resulting in a thick, spreadable consistency. If you like a more whipped texture, give the strained yoghurt a quick blend for extra creaminess.
- Toast the Black Sesame Seeds: Before blending, toast black sesame seeds on medium heat until aromatic. This step intensifies the nutty flavour, giving your labneh a more robust taste and aroma.
- Balance Sweetness and Savoury Notes: Black sesame has a naturally earthy, slightly bitter flavour, so balance it with a touch of honey or maple syrup if using it as a dip or spread. For savoury applications, a pinch of sea salt, a sprinkling of sumac and a drizzle of olive oil enhance the sesame’s nutty profile.
Black Sesame Labneh Dip Recipe
Equipment
- Food processor
- Coffee Filter paper or cheesecloth
Ingredients
- 2 cup greek yoghurt
- 10 cloves of garlic
- ¼ cup black sesame seeds
- zest of 1 lemon
- juice of ½ lemon
- ¼ cup olive oil
- 1 tablespoon sumac
- salt and pepper to taste
Instructions
- Strain 2 cup greek yoghurt through a cheesecloth or coffee filter until it forms a very thick consistency, this will take approximately an hour.
- In a pan on low heat, toast ¼ cup black sesame seeds for 1-2 minutes.
- Put 10 cloves of garlic in ¼ cup olive oil in a non stick saucepan and heat on the lowest heat setting for 15-20 minutes. Remove from heat and let it cool.
- In a food processor, grind the sesame seeds, oil and garlic mixture into a paste.
- In a mixing bowl add the strained greek yoghurt, the sesame garlic paste and the zest of 1 lemon and juice of ½ lemon. Add salt and pepper to taste and mix well.
- To serve, sprinkle over 1 tablespoon of sumac.
Video
FAQ
How long should I strain the Greek yogurt for the right consistency?
Strain for 1-4 hours; 1 hours yields a softer spread, while 4 hours will give a thicker, creamier labneh.
Can I use pre-ground black sesame paste?
Yes, but for optimal flavor, lightly toast whole black sesame seeds before grinding them to bring out their earthy, nutty notes. The addition of the confit garlic really adds to the flavour, so don’t miss it.
How do I store black sesame labneh, and how long will it keep?
Store in an airtight container in the fridge for up to a week.
What can I serve with black sesame labneh?
Serve it with pita, crusty bread, or alongside fresh veggies. It also pairs well with honey and berries for a sweet-savoury twist
