Beet, Chickpea, and Almond Dip with Pita Chips

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

1
Cook beet in medium saucepan of boiling salted water until tender, about 12 minutes.
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WaterWater
BeetBeet
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Sauce PanSauce Pan
2
Drain; place in processor.
3
Add garbanzo beans, 3/4 cup oil, almonds, and garlic. Blend until smooth.
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ChickpeasChickpeas
AlmondsAlmonds
GarlicGarlic
Cooking OilCooking Oil
4
Add 1 1/2 tablespoons red wine vinegar and blend well. Season to taste with salt, pepper, and additional vinegar, if desired.
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Red Wine VinegarRed Wine Vinegar
VinegarVinegar
PepperPepper
SaltSalt
5
Transfer dip to medium bowl. Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
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DipDip
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BowlBowl
6
Preheat oven to 400°F.
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OvenOven
7
Brush pita breads on both sides with oil; sprinkle lightly with salt and pepper.
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Salt And PepperSalt And Pepper
PitaPita
Cooking OilCooking Oil
8
Cut each bread into 8 wedges. Arrange wedges on rimmed baking sheets.
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BreadBread
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Baking SheetBaking Sheet
9
Bake until lightly brown and crisp, about 12 minutes. Cool chips on sheets.
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French FriesFrench Fries
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OvenOven
10
Place dip in center of platter. Surround with chips and serve.
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French FriesFrench Fries
DipDip
DifficultyHard
Ready In45 m.
Servings8
Health Score6
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