This recipe combines creamy, tangy natural yogurt with sea salt, garlic, lemon, and Banhoek Chilli Oil to create a versatile dip or spread. Infused with black peppercorns and fresh thyme, it offers a gentle heat that can be adjusted with additional chilli seasonings. Perfect alongside crusty bread or crackers, it's an easy, flavourful option for gatherings or everyday snacking.
SERVES: 4–6
PREP TIME: 20 MINUTES WITH OVERNIGHT RESTING
INGREDIENTS:
450g thick-set natural yoghurt (we used Fage 2%)
1 tsp sea salt flakes
250ml Banhoek Chilli Oil
2 cloves garlic
1 lemon
1 tsp black pepper corns
2 tbsp mild chilli seasoning or spice blend (optional)
Fresh thyme, for finishing
Crusty bread or crackers, for serving
METHOD:
Combine 450g yoghurt with 1 tsp sea salt flakes in a bowl. Line a colander or sieve with cheesecloth or muslin, set over a bowl, and scrape the yoghurt into the cloth. Fold the cloth over the top, secure with string or an elastic band, and place in the fridge overnight to drain and thicken into labneh.
The next day, peel the 1 lemon and slice 2 cloves garlic thinly. Pour 250ml Banhoek Chilli Oil into a small pan over low heat. Add the lemon zest, garlic, and 1 tsp black pepper corns. Warm gently for 2–3 minutes until the garlic softens slightly, then turn off the heat and set aside to cool and infuse.
Unwrap the labneh and discard the drained whey (or save it for smoothies or baking). With lightly oiled hands (using a bit of the chilli oil), roll the labneh into small balls, just under golf ball size. If you like, roll some of the balls in 2 tbsp mild chilli seasoning to alternate between plain and spiced.
Strain the cooled oil to remove the garlic and lemon zest, then pour it over the labneh balls in a glass container. Scatter with fresh thyme. Chill for at least 30 minutes or ideally overnight to let the flavours develop.
Serving suggestions:
Serve the labneh balls with plenty of crusty bread or crackers for scooping, and maybe a small bowl of briny olives on the side for contrast. The infused oil is gold—make sure to set it out for dipping.
