A brilliant red-purple take on the Middle Eastern dip made with walnuts and peppers. We used red beets but Chioggia beets would also make a spectacular dip.
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.