Any excuse to make something pink….my absolute favorite color! Adding labneh makes the dip creamy and the pink an even prettier shade. Serve with crackers, spiced pita chips or on toast. A sprinkle of feta cheese and dukkah on top makes it extra special.
I like to cook the beetroot by wrapping it in foil and cooking in a 350F oven for about 30-50 minutes depending on the size of the beets. Just pierce it with a knife to check if it has become soft. Let it cool before using in the recipe.
Place the cooked beetroot, sliced up, into the food processor or blender with the lanbeh, garlic and onion powder. Add the tahini and the lesser amount of lemon juice, and pomegranate molasses, and a sprinkle of salt, pepper and crushed chili is using. Blend until smoothie (it won’t be completely smooth but that’s okay).
Taste and add more lemon juice, pomegranate molasses, salt etc as you wish.
Keep in the fridge until ready to serve. Sprinkle on some feta cheese and dukkah (or pistachios) with some crackers or crusty bread on the side.