Beet dip with Labneh | table&spoon

Ingredients

• 1 cup cooked beets
• 3/4 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 (optional)
• 1 garlic clove, peeled
• 1 teaspoon kosher salt, plus more to taste
• 2-3 tablespoons extra-virgin olive oil, plus more for garnish
• 1 cup labneh, for serving (or thick Greek yogurt)
• for dipping
• Pita and cucumber slices, for serving