Ingredients
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1 cup cooked beets
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3/4 cup whole walnuts, toasted, plus chopped walnuts for garnish
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1 lemon, juiced, plus additional, for zesting and juicing
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1 tablespoon pomegranate molasses
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1 teaspoon chile flakes (optional)
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1 garlic clove, peeled
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1 teaspoon kosher salt, plus more to taste
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2-3 tablespoons extra-virgin olive oil, plus more for garnish
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1 cup labneh, for serving (or thick Greek yogurt)
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for dipping
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Pita and cucumber slices, for serving
Directions
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1
Done
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Put the beets, whole walnuts, lemon juice, pomegranate molasses, chile flakes, garlic and salt into a food processor or blender. |
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2
Done
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Purée on high until beets and nuts are finely chopped. Scrape down the sides, and blend again, until the mixture gets slightly smoother. Add the olive oil, and blend again, scraping down the sides, until mixture forms a coarse purée. Taste, and adjust seasoning with salt, pepper and additional lemon juice, if desired. |
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3
Done
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Add the 2 tablespoons of olive oil, and blend again, scraping down the sides, until mixture forms a coarse purée. Taste, and adjust seasoning with salt, pepper and additional olive oil, lemon juice, if desired. |
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4
Done
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Spoon labneh into a bowl, smoothing it, then heap the beet dip on top. Top with a generous drizzle of olive oil and chopped walnuts; grate some lemon zest on top. |
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5
Done
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Serve with pita and cucumbers for dipping. |
