Beet, Chickpea, and Almond Dip with Pita Chips

Ingredients

• 6 7-inch-diameter pita breads
• 1 large (8-ounce) beet
• 1 cup canned garbanzo beans (chickpeas)
• ¾ cup extra-virgin olive oil
• ¼ cup slivered almonds
• 5 garlic cloves
• 1 ½ tablespoons red wine vinegar

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 vinega...

View full recipe at Epicurious