Create the labneh a day before you need to serve this dip.
Place the yoghurt into the cloth and tie up in the shape of a large mozzarella ball. Hang this over a container to catch the whey if you wish to keep it. (see note)
When the labneh is quite thick, (at least 24 hours), unmould from the cloth and place into a large bowl. Set aside.
Place garlic, salt, chilli flakes and peppercorns into the Thermomix bowl and blend 3 sec/speed 5.
Stir the spice mix through labneh by hand, give it a taste and add EVOO if needed to loosen it up. This will depend on how long you let the labneh hang for.
Swirl into a flat plate or serving bowl and drizzle with EVOO, add the hebs, tomatoes, a drizzle of lemon juice and the seeds before serving with lavosh or crispbreads of choice.