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Carrot labneh spread

Aperitif5 minutes15 people37 calories
1/52/53/54/55/5 (8 votes)
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By Mayra Fernandez Joglar

With this labneh and carrot spread you will have a easy cool dip for informal dinners or snacks.

Has a Tasty flavour where the sweet notes of carrots are combined, with the presence of fresh ginger and the spicy point of ground chili.

The recipe itself is very easy to make, so you can take advantage of it to cook with children. You will surely be delighted to have a helping hand in the kitchen.

Carrot labneh spread

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With this simple spread cream you can improvise an informal dinner or snack.

Carrot labneh spread
  • Mayra Fernandez Joglar
  • Recipe type: snacks
  • Calories: 37
  • Rations: 15
  • Serving size: 15 g or a small tablespoon
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 75 g carrot
  • 5 coriander or parsley leaves
  • 20 g apple cider vinegar
  • 200g homemade labneh
  • 15 g olive oil
  • 1 tablespoon (dessert size) honey
  • 1 level tablespoon (brown size) garlic powder
  • Fresh ginger
  • White pepper
  • Ground chili or cayenne
  • Sal Island

Preparation

  1. We start by scraping the carrot. We wash it together with the coriander or parsley leaves and dry well with kitchen paper. We also peel the piece of ginger that we are going to use.

  2. Put the chopped carrot, the coriander or parsley leaves and the ginger in the glass. Add the vinegar and crush it for 6 seconds, speed 4. We lower the pieces towards the blades.

  3. Add the homemade labneh, honey and season it with salt, pepper, ground chili and garlic powder. We mix it during 30 seconds, speed 2, left turn.

  4. At the end of the time, if necessary, adjust the spices and add the oil. We mix again 30 seconds, speed 2, left turn. If necessary, we end up mixing with the spatula.

  5. We pass the cream to the container where we are going to serve it or where we are going to store it.

Want to know more about this carrot labneh spread?

You already know what to prepare labneh at home es very easy and, in addition, you can play with the texture that interests you the most. In this case, I like the smooth texture better, that is easy to spread, and not so drained as to make the marinated balls.

As I indicate in the recipe, you can use coriander or parsley. Personally, I am more inclined towards the first one but I know that parsley is safer for you to have at home.

Honey also has its part of prominence, you can use the one you like the most but remember that the stronger it is, the more flavor it will provide. You can substitute it for some syrup although I prefer the original recipe.

El ginger It will give it a very particular flavor. If you are not used to using it for cooking, do not put a lot of it, it will not be very strong afterwards.

You can use this spread cream as if it were a dip, so do not forget to accompany it with vegetable crudités or some crusty bread or biscuit of cereals.

Se keep well in the fridge for 5-7 days as long as the labneh is fresh. It is also important that it is in a suitable and airtight container.

More information - Homemade Labneh / Marinated labneh balls

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