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