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Beet Dip With Labneh
Ingredients
- 1 medium beet or 1 bunch small beets (about 1/2 pound), 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
- ½ 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
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