Entertaining

Ottolenghi-inspired labneh with fried chickpeas in garlic butter

Name: Ottolenghi-inspired labneh with fried chickpeas in garlic butter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 500g thick Greek-style yoghurt; 50g unsalted butter; 2 tsp olive oil; 400g can chickpeas, rinsed, drained; 2 tsp plain flour; 3 garlic cloves, chopped; 2 tsp black mustard seeds; 3 curry leaf sprigs; Crisp flatbread, to serve

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20m

15m

Labneh with fried chickpeas in garlic butter

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by Phoebe Wood

Nov 19, 2016

This creamy, garlicky mediterranean inspired dip is full of flavour and perfect as the starter to your next long lunch.

500g thick Greek-style yoghurt
50g unsalted butter
2 tsp olive oil
400g can chickpeas, rinsed, drained
2 tsp plain flour
3 garlic cloves, chopped
2 tsp black mustard seeds
3 curry leaf sprigs
Crisp flatbread, to serve

Method

1.

Line a sieve with muslin or a clean Chux cloth. Combine yoghurt and a pinch of salt in the sieve, then set sieve over a bowl. Chill overnight to drain.
2.

Place the butter and oil in a frypan over medium heat and cook until melted. Toss chickpeas in flour to coat, then add to pan and cook, stirring frequently, for 8 minutes or until crisp and golden.
3.

Add the garlic and mustard seeds, and cook, tossing pan, for 1-2 minutes until fragrant. Add the curry sprigs and cook for a further 30 seconds or until crisp. Drain on paper towel.
4.

Spread the labneh over a serving plate. Spoon fried chickpeas and curry leaves over the labneh. Serve with flatbread and lemon wedges to squeeze over.