Black Sesame Labneh Dip Recipe
Nutty, thick, creamy, and just the right amount of tang! This black sesame labneh dip recipe is a delicious twist on the Middle Eastern classic.
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.