Informations supplémentaires
20 min.
|
452 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Cut the pitas into pieces. Cut the cucumbers into quarters. Separate the mint leaves from the stems. Roughly chop the dill.
2. Make the pita chips
Spread the pitas on a baking sheet. Drizzle with olive oil. Cook for 6-8 minutes. Season with salt.
3. Toast the nuts
In a pan, over medium heat, add the almonds and the pistachios. Toast for 2-3 minutes. Once colored, remove and set aside.
4. Make the dukkah
In a food processor, combine the pistachios, the almonds, the sesame seeds, the cumin seeds, and the fennel seeds. Do not over blend, keep a coarse texture. Season with salt.
5. Assemble
Place the labneh in a bowl. Garnish with the dukkah and a drizzle of olive oil.
6. Plate your dish
Serve the labneh dip with the pita chips, the cucumbers and the olives. Garnish the dip with the herbs. You can keep the rest of the dukkah mix in the fridge, add it as a garnish to your pasta dishes or eat it with a little bread and olive oil. Bon appétit!
250mlLabneh
30mlPistachios
45mlAlmonds
30mlGrilled Sesame Seeds
2unitPita(s)
2unitLebanese Cucumber(s)
45mlOlives Party Mix
0.5unitDill and Mint
7.5gSpice Mix (cumin seeds,fennel seed,smoked paprika)
What you need
Baking sheet, Food processor.
452 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
49g
16%
fat
21g
32%
cholesterol
13mg
4%
fiber
6g
24%
protein
19g
saturated
4g
20%
sodium
477mg
20%
sugar
8g
trans
0g