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Beet Dip With Labneh Recipe

Ingredients

• Yield:
• 4 to 6 servings
• 1medium beet or 1 bunch small beets (about ½ pound), peeled and roughly chopped
• 1cup whole walnuts, toasted, plus chopped walnuts for garnish
• 1lemon, juiced, plus additional, for zesting and juicing
• 1tablespoon pomegranate molasses
• 1teaspoon chile flakes, such as Urfa
• 1garlic clove, peeled
• 1teaspoon kosher salt, plus more to taste
• ½cup extra-virgin olive oil, plus more for garnish
• Freshly ground black pepper
• 1cup labneh, for serving
• Torn pita, for serving
• 3Persian cucumbers, quartered, for serving

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