1. Stir together yogurt and ricotta cheese. Scrape mixture into a fine mesh sieve lined with a coffee filter. Set sieve over a bowl and cover with plastic. Refrigerate overnight or up to 2 days.
  2. Scrape yogurt mixture onto a plate and spread evenly. Sprinkle with pomegranate and pumpkin seeds. Drizzle with oil. Sprinkle with lemon zest and sumac.

  3. Serve with crackers or vegetables.

Per serving (3 tbsp/45 mL labneh with 6 crackers)

Calories 150
Protein 7 g
Sodium 190 mg
Potassium 80 mg
Total fat 7 g
Saturated fat 2.5 g
Cholesterol 10 mg
Carbohydrates 16 g
Fibre 1 g
Sugars 3 g
Added sugars 0 g