Beet, Chickpea, and Almond Dip with Pita Chips
A vibrant and healthy Mediterranean-inspired dip combining earthy beets, protein-rich chickpeas, and crunchy almonds, served with homemade crispy pita chips. This colorful appetizer is perfect for entertaining.
Ingredients
- •1 large beet
- •1 cup garbanzo beans
- •¾ cup extra-virgin olive oil
- •¼ cup slivered almonds
- •5 cloves garlic
- •1½ tablespoons red wine vinegar
- •6 pieces pita breads
Cooking Instructions
- 1.
Cook beet in medium saucepan of boiling salted water until tender, about 12 minutes. Drain; place in processor. Add garbanzo beans, 3/4 cup oil, almonds, and garlic. Blend until smooth. Add 1 1/2 tablespoons red wine vinegar and blend well. Season to taste with salt, pepper, and additional vinegar, if desired. Transfer dip to medium bowl. Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
20 min
- 2.
Preheat oven to 400°F. Brush pita breads on both sides with oil; sprinkle lightly with salt and pepper. Cut each bread into 8 wedges. Arrange wedges on rimmed baking sheets. Bake until lightly brown and crisp, about 12 minutes. Cool chips on sheets.
15 min
- 3.
Place dip in center of platter. Surround with chips and serve.
5 min
