Labneh Dip
Labneh Dip ❤️ This is so good… roasted radishes are sweet and mild as opposed to their spicy raw counterparts so pairing it with the spicy herb oil and the cool labneh is a true experience. Am I being dramatic? Never.
Ingredients
- 10 Easter radishes, cut off the root and the top and quarter them
- 1/4 cup Olive oil, more for drizzling on the radishes
- 2 tbsp Cashews, very finely chopped to almost a powder
- 1 tbsp Aleppo pepper
- 1 tsp Brown sugar
- 1/2 tsp Seasoned salt, I use Peg's
- 1 clove Garlic, grated
- 1 tbsp Rice vinegar
- 1/2 tbsp Tamari , or soy sauce
- 2.5 tbsp Mint, fresh, more for topping
- 2 Scallions
- Dill , to taste
- 3/4 cup Labneh
Lavash Chips
- 1 Lavash, cut in half, then in half again and cut into triangles
- 1 tbsp Smoked paprika
- 1 tbsp Za’atar
- 2.5 tbsp Olive oil
Instructions
- First, add a bit of olive oil, salt and pepper to the radishes and bake at 400F on a baking sheet for 25-30 minutes.
- Secondly, mix the za’atar, paprika and olive oil in a bowl and brush your lavash triangles with it. Then, bake at 400F for 8-12 minutes. Check they don’t burn.
- Combine the mint, scallions, cashews, Aleppo pepper, brown sugar, rice vinegar, Tamari and grated garlic.
- Heat up the 1/4 cup olive oil on medium high for 3-4 minutes. Then, add it to the bowl with the herbs.
- Lastly, spread labneh on a plate, top with the radishes and add the herby oil. Then, add the fresh dill on top, more fresh mint and scallions.
Nutrition
Calories: 431kcal, Carbohydrates: 24g, Protein: 10g, Fat: 34g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 23g, Trans Fat: 0.003g, Cholesterol: 3mg, Sodium: 729mg, Potassium: 320mg, Fiber: 4g, Sugar: 5g, Vitamin A: 2250IU, Vitamin C: 6mg, Calcium: 121mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.