Beet Chickpea And Almond Dip With Pita Chips Recipes

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BEET, CHICKPEA AND ALMOND DIP



Beet, Chickpea and Almond Dip image

Make and share this Beet, Chickpea and Almond Dip recipe from Food.com.

Provided by WeBees

Categories     < 30 Mins

Time 22m

Yield 1 1/2 cups aprox., 6-8 serving(s)

Number Of Ingredients 6

1 large beet, peeled and cutinto 3/4-inch cubes (ora few small)
1 cup drained canned garbanzo beans (chickpeas)
3/4 cup extra virgin olive oil
1/4 cup slivered almonds
5 garlic cloves, peeled
1 1/2 teaspoons red wine vinegar

Steps:

  • Cook beets in a medium saucepan of boiling salted water until tender, about 12 minutes. Drain and place into food processor, add garbanzo benas, almonds, oil and garlic and blend until smooth. Add vinegar and blend, then season to taste with salt and pepper.
  • Serve with pita chips or veggies for dipping.

Nutrition Facts : Calories 319.7, Fat 29.8, SaturatedFat 4, Sodium 127, Carbohydrate 11.6, Fiber 2.5, Sugar 0.9, Protein 3.2

BEET, CHICKPEA, AND ALMOND DIP WITH PITA CHIPS



Beet, Chickpea, and Almond Dip with Pita Chips image

Provided by Susanna Hoffman

Categories     Bean     Garlic     Appetizer     Bake     Cocktail Party     Vegetarian     High Fiber     Almond     Beet     Summer     Vegan     Bon Appétit     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 2 cups

Number Of Ingredients 7

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

Steps:

  • 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.
  • 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.

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