Beet, Chickpea, and Almond Dip with Pita Chips
Beet, Chickpea, and Almond Dip with Pita Chips might be just the hor d'oeuvre you are searching for. Watching your figure? This vegan recipe has 487 calories, 16g of protein, and 28g of fat per serving. This recipe serves 8. This recipe covers 21% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Super Bowl. If you have wine vinegar, olive oil, slivered almonds, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
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.
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 center of platter. Surround with chips and serve.