Labneh Dip

Place the olive oil in a bowl.

Add the pomegranate molasses to the olive oil and mix lightly.

Chop the olives into small pieces and add them to the bowl.

Chop the walnuts into small pieces and add them to the mixture.

Finely chop the fresh basil (or mint) and add it to the bowl.

Add the thyme to the ingredients.

Mix all the ingredients well until combined.

Spread the labneh in a serving plate and smooth the surface.

Spoon the olive, walnut, basil, and thyme mixture over the labneh.

Cut the tortilla bread into triangles and toast in an air fryer or oven until crispy

Serve the labneh with the toasted tortilla bread.