Name: Beet, Chickpea, and Almond Dip with Pita Chips
Yield: Makes about 2 cups
Ingredients: 1 large (8-ounce) beet, peeled, cut into 3/4-inch cubes; 1 cup drained canned garbanzo beans (chickpeas; from 15 1/2-ounce can); 3/4 cup extra-virgin olive oil plus more for chips; 1/4 cup slivered almonds; 5 garlic cloves, peeled; 1 1/2 tablespoons (or more) red wine vinegar; 6 7-inch-diameter pita breads

Beet, Chickpea, and Almond Dip with Pita ChipsGary Moss

Greek cuisine is famed for its appetizer dips — no meze party would be complete without at least one.

Recipe information

Yield
Makes about 2 cups

Ingredients

1 large (8-ounce) beet, peeled, cut into 3/4-inch cubes

1 cup drained canned garbanzo beans (chickpeas; from 15 1/2-ounce can)

3/4 cup extra-virgin olive oil plus more for chips

1/4 cup slivered almonds

5 garlic cloves, peeled

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

6 7-inch-diameter pita breads

Preparation

Step 1
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.
Step 2
Preheat oven to 400°F. 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.
Step 3
Place dip in center of platter. Surround with chips and serve.

TagsDip Greek European Beet Root Vegetable Vegetable Chickpea Bean and Legume Almond Nut Garlic Snack Starter Vegan Vegetarian Dairy Free Nut Free Make Ahead Easy Food Processor Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes