Ingredients
- 1 medium beet or 1 bunch small beets (about 1/2 lb), peeled and roughly chopped
- 1 cup whole walnuts, toasted, plus chopped walnuts for garnish
- 1 lemon, juiced, plus additional for zesting and juicing
- 1 tablespoon pomegranate molasses
- 1 teaspoon chile flakes, such as Urfa
- 1 garlic clove, peeled
- 1 teaspoon kosher salt, plus more to taste
- 1/2 cup extra virgin olive oil, plus more for garnish
- Freshly ground black pepper
- 1 cup labneh, for serving
- Torn pita, for serving
- 3 Persian cucumbers, quartered, for serving
Instructions
Put the beets, walnuts, lemon juice, pomegranate molasses, chile flakes, garlic, and salt into a food processor or blender. Purée on high until the beets and nuts are finely chopped. Scrape down the sides and blend again until slightly smoother. Add the olive oil and blend again, scraping down the sides, until it forms a coarse purée. Taste and adjust with salt, pepper, and additional lemon juice if desired.
Spoon the labneh into a bowl, smoothing it out, then heap the beet dip on top. Finish with a generous drizzle of olive oil, chopped walnuts, and grated lemon zest. Serve with pita and cucumbers for dipping.