' This recipe is inspired by that on-a-whim meal: tomatoes sizzled with garlic and cumin seeds, then poured in the center of cold, creamy labneh. It’s simple but oh-so-memorable.'
This luscious dip was born after an unexpected guest showed up at my door on a Monday afternoon. Hospitality is a virtue in my family—growing up, I always enjoyed seeing my parents hosting. They taught me to always serve the best, and anything other than that is unacceptable. I still live by that rule. But the funny thing is, sometimes all you have around are yogurt and tomatoes. Well, challenge accepted.
I swirled yogurt on a plate, then topped it with olive oil, za’atar, sumac, and flaky salt. Next: chopped heirloom tomatoes, mixed with even more olive oil and basil from my mediocre balcony garden. I served the two starters with crostini, and it was surprisingly perfect. This recipe is inspired by that on-a-whim meal: tomatoes sizzled with garlic and cumin seeds, then poured in the center of cold, creamy labneh. It’s simple but oh-so-memorable.
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