Description
Creamy and full of yummy nutty flavor.
Ingredients
Scale
- 2 1/2 cups peeled beets, cubed
- 1 1/4 cup walnuts, toasted
- 3 cloves garlic
- 2 1/4 tsp cumin
- 2 tbsp lemon juice, plus more to taste
- 2 1/2 tsp urfa biber flakes
- 2 1/2 tbsp pomegranate molasses
- 1 1/4 tsp Maldon salt
- Olive oil, as needed
- Radishes, carrots, and Japanese turnips for the crudités
Instructions
- Add beets, walnuts, garlic, cumin, lemon juice, urfa biber flakes, pomegranate molasses, and Maldon salt to a food processor.
- With the food processor running, drizzle in olive oil until emulsified.
- Blend until coarse but even in texture.
- Season to taste with salt and more lemon juice, as needed.
- Cut and arrange crudités to your liking and serve with the dip.