Beet, Chickpea, and Almond Dip with Pita Chips

Beet, Chickpea, and Almond Dip with Pita Chips
Photo by Gary Moss

Ingredients

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

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

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