Step 1

Put the beets, toasted almonds, 3 tablespoons lemon juice, pomegranate molasses, chile flakes, garlic, and salt into a food processor or blender. Purée on high until beets and nuts are finely chopped. Scrape down the sides, and blend again, until the mixture is very smooth—you may have to repeat this stopping and scraping process several times to get the mixture as smooth as possible.

Step 2

Add the olive oil — I like to add this in a steady stream via the tiny hole of the food pusher insert — and blend again, scraping down the sides, until mixture forms a mostly smooth purée. Taste, and adjust the seasoning with salt, pepper, additional lemon juice, and pomegranate molasses, if desired. (I’ve consistently been using 1/4 cup fresh lemon or lime juice and adding a pinch more salt to taste.)

Step 3

Spoon labneh or Greek yogurt (seasoned if desired, see note above) into a bowl, smoothing it with the back of a spoon. (Note: You do not have to spread all of the yogurt and all of the dip onto a platter at once — I’ve been assembling small plates of this; then stashing the remainder in the fridge.) Spread the beet dip over top, smoothing again with the back of a spoon. Top with a generous drizzle of olive oil. Zest a lemon over top. Sprinkle with chopped or crushed toasted almonds; top with reserved lemon zest. Serve with pita and cucumbers for dipping.

Step 4

Extra dip can be store in the fridge for as long as a week.