Labneh with Spiced Chickpeas Recipe

This recipe is inspired by Yotam Ottolengi and was published in Delicious magazine. We love finding new ways to use our products, if you don’t want to add the extra steps to make the spiced chickpeas, simply strain the yoghurt, add a clove of crushed garlic, salt and pepper and a good squeeze of lemon and serve as a dip.


  • 500g Little River Estate 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


  1. Line a sieve with muslin or a clean Chux cloth. Combine yoghurt and a pinch of salt in the sieve, then set over a bowl to drain in the fridge overnight. If you are not making the chickpeas simply add the garlic and lemon the next day and serve.
  2. To make the spiced chickpeas:
  3. Melt the butter and oil in a frypan over medium heat. Toss chickpeas in flour to coat, then add to pan and cook, stirring frequently, until crisp and golden.
  4. Add the garlic and mustard seeds and cook, for 1-2 minutes until fragrant. Add the curry leaves and cook for a further 30 seconds or until crisp. Drain on a paper towel.
  5. Spread the labneh over a serving plate. Spoon fried chickpeas and curry leaf mixture over the labneh. Serve with flatbread and lemon wedges.

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