Beet & Walnut Dip

Ingredients

• 1 cup of walnuts
• 4 cloves of garlic, peeled
• 2 beets, roughly the size of tennis balls
• 1/2 cup of breadcrumbs
• 2 teaspoons NY Shuk Yemen Hawaij
• 1 lemon, zest and juice
• 10-12 pieces flat leaf parsley, leaves and stems
• 2 tablespoons of pomegranate molasses
• 2 tablespoons of New York Shuk Preserved Lemon Paste
• 1/4 cup of Villa Jerada Tahini
• 1 teaspoon of Burlap & Barrel Silk Chili
• 1/4 cup of Antheo D.O.P. extra virgin olive oil
• 2 tablespoons of Oregon Blackberry Honey
• 1 teaspoon of Kosher Sea Salt