Beet Chickpea And Almond Dip With Pita Chips Recipes
BEET, CHICKPEA, AND ALMOND DIP WITH PITA CHIPS
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
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.
BEET, CHICKPEA AND ALMOND DIP
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
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
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