TAHINI POMEGRANATE LABNEH DIP

Posted on: March 4, 2020. Updated on: July 12, 2023.

by Carolina Gelen

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A very delicious, yet simple and quick way to top your labneh, that will surely wow your guests. You could serve this for breakfast, dip your challah French toast in it, scoop it on your pancakes, oatmeal or simply have it for dessert, after a light dinner, a fun idea would be plating it in individual jars like you’d plate a parfait. If you want to make your own labneh I have a recipe for it right here!

INGREDIENTS (4-6 sevings)

  • 1 to 2 cups labneh (can be substituted with full fat Greek yogurt, sour cream, whipped feta or mascarpone with a little bit of lemon juice)
    • if you want to make your labneh at home I wrote all about it here, it is one of the easiest things you could make, all you need to do is dump a container of yogurt in a cheesecloth, that’s literally it
  • 1/3 cup tahini
  • 2 tablespoons sesame seeds
  • 2 tablespoons honey
  • 1/2 teaspoon cinnamon
  • 1 pomegrante

INSTRUCTIONS

Step 1

Add the labneh to your chosen serving dish, creating some swirls in it with a spoon.

Step 2

Drizzle the tahini and honey, sprinkle the sesame seed and pomegranate seeds on top of the labneh.

TAHINI POMEGRANATE LABNEH DIP

0 / 5. from 0

Click to vote

Ingredients

1 to 2 cups labneh (can be substituted with full fat Greek yogurt, sour cream, whipped feta or mascarpone with a little bit of lemon juice)
if you want to make your labneh at home I wrote all about it here, it is one of the easiest things you could make, all you need to do is dump a container of yogurt in a cheesecloth, that’s literally it
1/3 cup tahini
2 tablespoons sesame seeds
2 tablespoons honey
1/2 teaspoon cinnamon
1 pomegrante

Instructions

Step 1
Add the labneh to your chosen serving dish, creating some swirls in it with a spoon.

Step 2
Drizzle the tahini and honey, sprinkle the sesame seed and pomegranate seeds on top of the labneh.

Carolina Gelen

I speak 5 languages, but my favorite way to communicate is through the universal language of food. I translate food to be more approachable and accessible for the everyday cook. I didn't grow up with a lot, so I’ve always loved thrifting and finding a good sale. That also shapes my approach to cooking: I try to make most of my recipes as affordable as possible, and that is what my SCRAPS newsletter is about. Every two weeks I will send an exclusive recipe to your inbox. Subscribe to get full access to the newsletter and website.

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