Beet, Chickpea, and Almond Dip with Pita Chips - Greek

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* Exported from MasterCook *

 

Beet, Chickpea, and Almond Dip with Pita

Chips - Greek

 

Recipe By :Susanna Hoffman

Serving Size : 8 Preparation Time :0:00

Categories : Veggie

 

Amount Measure Ingredient -- Preparation

Method

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--------------------------------

1 large beet -- (8-ounce) 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 blanched slivered almonds

5 garlic cloves -- peeled

1 1/2 tablespoons red wine vinegar -- (or more)

6 (7 inch) pita breads

 

 

 

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.

 

Makes about 2 cups.

 

Source:

" Bon Appétit, June 2006 "

S(Formatted by Chupa Babi):

" 12.29.07 "

Yield:

" 2 cups "

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Per Serving (excluding unknown items): 377 Calories;

24g Fat (55.8% calories from fat); 7g Protein; 36g

Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 354mg

Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2

Vegetable; 5 Fat; 0 Other Carbohydrates.

 

NOTES : Greek cuisine is famed for its appetizer dips

— no meze party would be complete without at least

one.

 

 

Nutr. Assoc. : 0 3502 0 4982 0 0 4514 0 0

 

 

 

 

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