For the Garlic Infused Labneh dip:
2-3 tbsp of Olive oil
1 large clove of fresh minced garlic
500g Thick yogurt (Greek yogurt / unsweetened almond yogurt)
1 tsp Salt
A small handful of fresh dill (optional)
2 tbsp Za'atar (optional)
A cheese cloth + strainer
In a bowl, mix together the yogurt, salt and garlic. Set up the strainer resting over a deep bowl with the cheese cloth laid over it. Add the mixture to the cheese cloth and gather together the side of the cloth so that you are left with a tight bundle over the strainer. Leave the yogurt to sit and strain outside for 12 hours (in hot weather you can do this over 24 hours in the fridge) .
When the mixture has thickened, transfer it to a bowl or plate and mix in the chopped dill (optional) and cover it with a layer of olive oil and Za'atar or dried dill.
For the Levantine Tapenade:
500g pitted Kalamata Olives
1/2 cup olive oil
1 tsp cumin
Rind of 1 lemon - grated
Soak the olive in water for 10 minutes. Drain the Olives and add all of the ingredient to a blender, pulse blend until you are left with a coarse texture.
For the Babaganoosh:
1 x large roasted eggplant (over fire is best!)
4-5 tbsp of tahini
Juice of 1 lemon
1 large clove of fresh minced garlic
Salt and pepper to taste
Olive oil
Smoked paprika (optional)
Once the Eggplant has cooled down, remove the burnt skin and add the soft pulp to a bowl. Add all the other ingredients and mix well. Top with olive oil and smoked paprika (optional)