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
1/2 tbsp (or more) red wine vinegar
Directions
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.
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.
3.
Place dip in center of platter. Surround with chips and serve.
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