Garlicky Beet, Chickpea And Almond Dip

1. 1

   Wrap the beet in tin foil and roast in a 350F oven for 1 hour, or until tender.

2. 2

   Let cool, remove skin, and roughly chop.

3. 3

   Put the beet in a food processor and add the chickpeas, oil, almonds, and garlic. Blend until smooth.

4. 4

   Add the red wine vinegar and blend well. Season with salt and pepper, and more red wine vinegar to taste.

5. 5

   Serve with pita chips (to make homemade, simply slice pita and bake until crispy). Vegetables, potato chips, and pretzels also work. Or spread on crostini.

* Per serving · 4 servings · Values may vary.

No additional tips available.