Beet, Chickpea, and Almond Dip with Pita Chips

From the kitchen of Carly

Earthy roasted beets blend with chickpeas and almonds into a silky, nutty dip that tastes more sophisticated than it has any right to be. Tangy vinegar cuts through the richness. Pair with crispy homemade pita chips for the perfect clean-eating snack or appetizer.

Beet, Chickpea, and Almond Dip with Pita Chips

Beets bring earthiness and a gorgeous magenta color, but here they're balanced by chickpea creaminess and a whisper of almond richness. The texture lands somewhere between hummus and a smooth dip, with enough body to hold its own against crunchy, homemade pita chips. Red wine vinegar keeps it bright without being sharp. Make it a day ahead, bring it to room temperature, and watch people eat it faster than you can bake the chips.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1 largebeet, peeled, cut into 3/4-inch cubes
  • 1 cupdrained canned garbanzo beans
  • 3/4 cupextra-virgin olive oil plus more for chips
  • 1/4 cupslivered almonds
  • 5garlic cloves, peeled
  • 1 1/2 tbspred wine vinegar
  • 67-inch-diameter pita breads

Instructions

  1. In a medium saucepan of boiling salted water, cook the beet until tender, around 12 minutes. Drain and tip into a food processor. Add the chickpeas, 3/4 cup of oil, the almonds, and garlic. Blend smooth. Add 1 1/2 tablespoons of red wine vinegar and blend well. Season to taste with salt, pepper, and additional vinegar if desired. Transfer the dip to a medium bowl. (Holds 1 day ahead, covered and chilled. Bring to room temperature before serving.)

  2. Bring the oven up to 400°F. Brush the pita breads on both sides with oil and lightly shower with salt and pepper. Cut each bread into 8 wedges. Arrange the wedges on rimmed baking sheets. Bake until lightly browned and crisp, around 12 minutes. Cool the chips on their sheets.

  3. Mound the dip in the center of a platter. Surround with the cooled pita chips and serve.

Tips from the kitchen

  • Peel and cube the beet raw, then cook it in salted water. Raw peeling is easier than cooked, and you avoid staining your hands purple later.
  • Don't skip the almonds. They add a subtle nuttiness and body that keeps the dip from tasting one-note. Slivered almonds blend in completely.
  • Taste and adjust the vinegar after blending. Red wine vinegar strength varies by brand, and the dip's brightness depends on getting the balance right between earthy beet and sharp acidity.

Variations

  • Swap the almonds for walnuts or sunflower seeds for a different nut flavor and texture.
  • Add a pinch of cumin or coriander after blending to lean into warm spice territory.
  • Use roasted garlic instead of raw to soften the dip's bite and add sweetness.
  • Skip the pita chips and serve the dip with vegetables, crackers, or toasted bread rounds.

Make ahead and storage

Cover and refrigerate for up to 3 days. The dip freezes well for up to a month, though the texture will be slightly less silky after thawing. Bring to room temperature before serving. Pita chips stay crisp in an airtight container for 2 days.