Don’t be scared by the fuchsia color of this dip. The sweet-earthiness of the beets, the sharp bite of the garlic, and the nuttiness of the almonds more than makes up for any phobia of brightly colored food. And it’s well worth it. I promise.
Living in Israel I find myself seeking out dips more than ever. Since I always have a stash of fresh pita I’m left wondering: what else can I dip that in? While hummus never gets old, variety (and garlic) is the spice of life. It’s good to mix things up.
This recipe couldn’t be easier. Roast a beet and combine it with chickpeas, garlic, almonds, and red wine vinegar. Serve with pita chips. Done. The original recipe said to boil the beet, which speeds up the process but I prefer roasting.
Beet, Chickpea, and Almond Dip
Adapted from Epicurious.com
Yield: About 2 cups
1 large beet
1 cup drained canned chickpeas
Â¼ cup extra virgin olive oil
Â¼ cup slivered almonds
6 cloves garlic, peeled (I used 5 cloves roasted garlic and 1 raw)
1Â½ tablespoons red wine vinegar, plus more as needed
Salt and pepper
Wrap the beet in tin foil and roast in a 350F oven for 1 hour, or until tender. Let cool, remove skin, and roughly chop. Put the beet in a food processor and add the chickpeas, oil, almonds, and garlic. Blend until smooth. Add the red wine vinegar and blend well. Season with salt and pepper. Serve with pita chips.
Notes: I only have a mini food processor so did this in two batches then blended together at the end. Can be made one day ahead; cover and chill and bring to room temperature before serving.