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Ingredients
300g thick strained yoghurt
1 garlic clove, minced
2 tbsp extra virgin olive oil
1 lemon, juice of
1 tbsp chia seeds
1 tbsp sesame seeds
50g hazelnuts, chopped and toasted
50g pistachios, chopped and toasted
Your favourite veg for crudités - celery, carrots, chicory etc
1 garlic clove, minced
2 tbsp extra virgin olive oil
1 lemon, juice of
1 tbsp chia seeds
1 tbsp sesame seeds
50g hazelnuts, chopped and toasted
50g pistachios, chopped and toasted
Your favourite veg for crudités - celery, carrots, chicory etc
Method
The night before, place the yoghurt in a piece of muslin if you have it, or if not, in a sieve lined with a couple of pieces of kitchen roll.
The next day, get rid of the liquid that’s come out and any other that you can squeeze out. Carefully place the yoghurt into a small bowl and season with a good pinch of salt and stir in the minced garlic and squeeze in the lemon juice. Fold everything together.
Mix the dukkah ingredients in a small bowl with a pinch of salt and a little olive oil to combine. Top the labneh with the olive oil and a good spoonful of dukkah and serve with all your favourite crudités.
