1. In a small bowl, mix chopped mint, pistachios, olives, red pepper, za’atar, and olive oil.
2. Pile labneh in a plate, mounding it at least one inch high.
3. Spread topping on top of the labneh, allowing some of the topping to fall down the sides.
4. Sprinkle pomegranate seeds on top.
5. Serve with pita chips.