Beet, Chickpea, and Almond Dip with Pita Chips

Ingredients for Beet, Chickpea, and Almond Dip with Pita Chips

• 1 large (230g) beet, peeled, cut into 3/4-inch cubes

• 240ml drained canned garbanzo beans (chickpeas

• from 15 1/60g can)

• 180ml extra-virgin olive oil plus more for chips

• 35g slivered almonds

• 5 garlic cloves, peeled

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

• 6 7-inch-diameter pita breads

How to make Beet, Chickpea, and Almond Dip with Pita Chips

Cook beet in medium saucepan of boiling salted water until tender, about 12 minutes. Drain; place in processor. Add garbanzo beans, 180ml 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.

Preheat oven to 204°C. 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.

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

Descargo de responsabilidad

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.