BEET, CHICKPEA, AND ALMOND DIP WITH PITA CHIPSUser Submitted Recipe
Even better if made ahead the day before."
1 Can (15 oz.) Beets, drained
1 Can (15 oz) Garbanzo Beans, drained
1/4 Cup extra virgin olive oil, plus more if you are making your own pita chips
1/4 Cup slivered almonds
3 garlic cloves, peeled
1 1/2 Tablespoons (or more) red wine vinegar
6 7-inch-diameter pita breads
Place beets, garbanzo beans, oil, almonds and garlic in food processor. Add 1 ½ Tablespoons red wine vinegar and blend well. Season to taste with salt, pepper, and additional vinegar, if desired. Transfer dip to bowl. Can be made 1 day ahead. (Good for flavors to blend.) Cover and chill. Bring to room temperature before serving.
Preheat oven to 400 degrees. 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.
This is also good with regular pita bread, jicama and carrots.
Servingsno serving information available
no nutrition information available
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