Beet, Chickpea, and Almond Dip with Pita Chips
Beet, Chickpea, and Almond Dip with Pita Chips is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Cook beet in medium saucepan of boiling salted water until tender, about 12 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCook 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.
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.
Place dip in center of platter.
Surround with chips and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.