Creamy labneh with spiced nuts

Total 15 min
Serves 4

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1 cup
2% Greek yogurt
1/2 cup
1/4 tsp
1 tbsp

Spiced nuts

1/4 cup
1/4 cup
2 tbsp
1/2 tsp
1/2 tsp
1/2 tsp
1/4 tsp


  • HEAT medium non-stick frying pan over medium. Toast hazelnuts for 5 min. Transfer to a tea towel. Rub hazelnuts until most of skin flakes off, then coarsely chop. Return nuts to pan. Toast, stirring often, about 2 min. Add sunflower and sesame seeds. Continue toasting, stirring constantly, 30 more sec. Transfer to a small bowl. Stir in coriander, cumin, paprika and salt.
  • WHISK Greek yogurt with mascarpone and salt in a medium bowl until smooth. Transfer to a serving bowl, then drizzle with olive oil. Sprinkle with toasted nut mixture. Serve with vegetables and pita.


Calories 318, Protein 13 g, Carbohydrates 8 g, Fat 28 g, Fibre 3 g, Sodium 357 mg.

Ingredient intel

Labneh is a very rich, thick and creamy Middle Eastern yogurt cheese. We make our own version by mixing mascarpone with yogurt.

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