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Beet, Chickpea, and Almond Dip with Pita Chips

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Beet, Chickpea, and Almond Dip with Pita Chips

Beet, Chickpea, and Almond Dip with Pita Chips

amanda

Equipment

  • - Blender (Handhited or Stand)

  • - Mixing Bowls

  • - Immersion Blender

  • - Cutting Board

  • - Chef's Knife

  • - Almond Meal

  • - Mixing Spoon or Spatula

  • - Measuring Cups and Spoons

  • - Pita Chips

  • - Tongs

  • - Strainer

Ingredients

  • 1 large (8-ounce) beet, peeled, cut into 3/4-inch cubes

  • 1 cup drained canned garbanzo beans (chickpeas; from 15 1/2-ounce can)

  • 3/4 cup extra-virgin olive oil plus more for chips

  • 1/4 cup slivered almonds

  • 5 garlic cloves, peeled

  • 1 1/2 tablespoons (or more) red wine vinegar

  • 6 7-inch-diameter pita breads

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 3

Place dip in center of platter. Surround with chips and serve.
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