Ingredients
1 1/2 cups walnut halves, toasted and cooled
2 pounds red or Chioggia beets, peeled and chopped (3 cups)
1 small clove garlic, peeled
2 teaspoons ground cumin
2 tablespoons fresh lemon juice
2 teaspoons ground Aleppo pepper
2 tablespoons pomegranate molasses, such as Al Wadi
2/3 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
Fresh cilantro and sliced radishes, for serving
Preparation
Puree nuts, beets, garlic, cumin, lemon juice, Aleppo pepper, and molasses in a food processor until combined, about 30 seconds. Stream in oil; puree to a coarse but even texture. Season with salt and black pepper. Cover; refrigerate at least 1 hour and up to 3 days. Serve, topped with more oil and cilantro, with radishes alongside.
