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Roasted Beet and Yogurt With Pomegranate Molasses and Toasted Cumin Seeds

For these chickpea crepes with roasted beet and yogurt: place a few roasted beets on the crepe, add a couple of tablespoons of labneh or plain Greek yogurt, a drizzle of pomegranate molasses, and a sprinkle of toasted cumin seed salt, then roll up and eat. Roll and serve.

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