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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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