Hummus labneh with slow-roasted tomatoes and pine nuts
- Preparation and cooking time
- Total time
- + overnight straining
- Easy
- Serves 2
Skip to ingredients
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.
