BEET, CHICKPEA, AND ALMOND DIP WITH PITA CHIPS

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.