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BEET, CHICKPEA, AND ALMOND DIP WITH PITA CHIPS

It's pink! It's creamy! It's good!
Even better if made ahead the day before."

Ingredients

1 Can (15 oz.) Beets, drained
1 Can (15 oz) Garbanzo Beans, drained
¼ Cup extra virgin olive oil, plus more if you are making your own pita chips
¼ Cup slivered almonds
3 garlic cloves, peeled
1 ½ Tablespoons (or more) red wine vinegar

6 7-inch-diameter pita breads


Instructions

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.

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Servings

no serving information available

Nutritional Information
Per Serving

no nutrition information available