Labneh Dip with Saffron Oil and Toasted Sesame

Recipe by Dunham Plate

Photo by Dunham Plate

Ingredients

Serves 4

•  1 tub of BEZI plain labneh

• 1 tablespoon tahini

• 1 teaspoon lemon juice

• A few saffron threads

• 1 tablespoon sesame seeds

• Salt and freshly ground black pepper, to taste

• ¼ cup olive oil

Preparation

1. In a small pan, heat the olive oil over medium heat. Add the sesame seeds and toast for 3-4 minutes, stirring occasionally, until golden and fragrant. Be careful, as they can burn quickly.

2. Remove the pan from the heat and immediately add the saffron threads. Stir to combine and let the oil cool completely, allowing the saffron to infuse.

3. In a medium bowl, combine the labneh, tahini, and lemon juice. Mix thoroughly until smooth. Season with salt and pepper to taste.

4. Transfer the labneh mixture to a serving bowl. Then drizzle the saffron-sesame oil generously on top.

5. Serve up with your favorite bread, crackers, or fresh veggies.